January kind of gets me down. All the celebrations (and food) from Thanksgiving through Christmas and even New Year’s, then that “What have I done feeling” when it’s all over. Then there are the New Year’s Resolutions. And the cold. And even though every day brings another minute or so of light, the dark, dreary winter. But sometimes, there’s an opportunity to inject a little sunshine into your life, and this Orange Balsamic Vinaigrette is just that.
Stop. Put down that Mayo. Really. Make this, instead, this gorgeous, simple Yukon Gold Potato Salad. It’s sparking with flavors from Provence: olive oil, and lemon. Serve it still warm or at room temperature and I’m betting your family and/or guests will appreciate the lighter change up.
Lemon Yogurt Dressing is a simple little made-up dressing that started with a little desperation and quite by accident and has since become a favorite. See, I’m not a fan of bottled Ranch dressing and sometimes, I think I might be the only person in the world who isn’t. But there are times I want a creamy, herby kind of buttermilky type of dressing to offset a simple salad, especially if it’s a crunchy type of a salad or if I’m serving something spicy.
White Bean Dip is such a great dip to have in your reprotoire. It’s such a classic and can be made at the drop of a hat. And of course, it’s not only fabulously frugal, it’s one of the healthier dips.
I have some friends who always make marvelous salads to go with their dinners and that’s where I was first introduced to Harvest Salad. It’s so nice to have a glorious salad at a dinner party. It’s not only delish and brings a special touch, but I think it makes your guests feel pampered. Of course, I got the recipe, but over time I mixed it up just a bit into this Healthy Harvest Salad.