Lighter, Love-Inducing V-Day Recipes

Arugula Salad with Figs, Fennel and Orange
Serves 4

This wonderful winter salad is packed with fiber and antioxidants like vitamin C. Arugula has been documented as an aphrodisiac since the first century A.D, and figs—their shape emulates the female sex organs—are supposed to have an erotic effect on men. Be sure to feed a few to each other with your fingers!

Dressing
1 tbsp minced shallots
1 tsp Dijon mustard
2 tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar
1 tablespoon fresh lemon juice

Salad
1 large orange, segmented
4 figs, quartered (if dry sliced fine)
6-7 cups arugula, trimmed
1/4 large fennel bulb, quartered lengthwise, cored, thinly sliced crosswise
2 oz goat cheese, crumbled

Directions
Whisk minced shallots, Dijon, olive oil, balsamic and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper. Cut all peel and white pith from oranges. Using small sharp knife, cut between membranes to release segments. Combine arugula and fennel in a large bowl. Toss with enough dressing to coat. Add orange segments, figs and goat cheese; toss to combine.

Per serving: 175.6 calories, 5.5 g protein, 19.3 g carb, 9.9g fat, 2.5 g sat fat, 5.6 mg chol, 113.8 g sodium, 4.7 g fiber

Herb and Dijon Crusted Bison Filet Bison is lower in saturated fat and cholesterol than beef and even some chicken. Mustard is believed to stimulate the sexual glands and increase desire.

Ingredients
1 (1- 1/4-pound) bison tenderloin, trimmed (can substitute beef)
2 tablespoons Dijon mustard
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh oregano, chopped
3 garlic cloves, minced
Salt and pepper

Directions
Preheat oven to 400°.
Place beef on a broiler pan or in a baking dish and season with salt and pepper. Spread the mustard evenly over beef. Combine the herbs and coat the beef evenly with the mixture. Bake at 400° for 30 minutes or until thermometer registers 145° (medium-rare) or desired degree of doneness. Transfer the beef to a cutting board. Cover with foil and let rest for 10 minutes before slicing

Per serving: 218 calories, 33 g protein, 13 g carb, 2.8 g fat, 1 g sat fat, 88 mg chol, 262 mg sodium, 1 g fiber