Cranberry Poppy Seed Vinaigrette


Yields 1 cup

1 medium shallot

1T sugar

1 ½ T poppy seeds

½ t salt

½ t ground mustard

¼ cup white wine vinegar

Peel and dice the shallot very fine to yield about 4 T. Place ingredients in a jar, close and shake vigorously.

Alternatively, process the shallot in a food processor, add the remaining ingredients and process lightly.

¼ cup olive oil

¼ cup canola oil

Add and shake or process lightly again.

Canned whole cranberry sauce

Scoop 4 T of the jellied cranberry sauce from the can, avoiding the whole cranberries. Add and shake or process lightly again.

Store in the refrigerator for up to 4 weeks. Shake before serving.

This is wonderful with Chicken Edamame Salad.   

Yogurt Dill Dip & Salad Dressing

Yields ~2 cups

2 (6 oz) cartons fat free plain Greek style yogurt

½ pkg dry ranch dressing mix (1 ½ Tablespoons)

1 Tbsp dillweed

½ cup skim milk (for dressing)

Mix together. Omit the milk if you are using this as a dip.

1 tsp sugar (if desired)

Taste it first! I prefer no sugar, but you may add a little to suit your taste.

Place in a glass jar and store in the refrigerator. Refrigerate for at least one hour before serving.

I prefer Fage brand Total 0% yogurt, because it is low in sugar. This fat free salad dressing goes great on cucumbers, salads, tacos and burritos, fresh veggies, sandwiches and even baked potatoes!

Potato Veggie Salad



Serves 6

12   tiny red potatoes


Boil the whole potatoes 15-20 minutes just until tender, but not soft. Drain.


1 cup fresh green beans


Trim the beans and cut into 1 “ lengths. Boil for about 10 minutes until crisp-tender. Drain.


3 stalks celery

½ sweet yellow onion

1 yellow pepper


Chop into 1/2” pieces.

2 Tbsp olive oil

1 Tbsp vinegar

Fresh dill

Fresh chives

Salt and pepper


Cut the potatoes in half or quarters if desired. Toss everything together with the warm potatoes and beans.