Salads for the Season

We all try to eat right, and this often times includes a salad with dinner, which usually means the dinner salad has just been a plate of dressed greens or a wedge of iceberg lettuce.  How about turning over a new leaf?  This issue features enchanting salads to enjoy everyday and grand enough to serve on special occasions.  Imagine starting your meal with a delightful Waldorf Salad, Endive and Stilton Salad, or Autumn Salad with Dried Blueberries, Pears and Pecans.  Whatever you fancy, there is an impressive, enjoyable, and healthy salad waiting for you.  All of these delicious salads will work great as a light lunch.  All you need to do is double the serving size.

The Paradox of Eating Salads

We can’t include salads without including delicious healthy salad dressings to serve with them.  However, you probably feel by now that most reduced-fat salad dressings taste medicinal! Usually, salads create a natural conflict.  People eat them because they are healthy, yet if one uses a normal, high fat salad dressing, the fat and calorie content becomes outstandingly high-even higher, in many cases, than a Big Mac or Double Whopper!

We’re here to solve this dilemma.  Overtime at Skinny Kitchen we’ll share dozens of incredibly tasting dressings, all simple to make, and all very low in fat and calories.  Our skinny trick- we’ve created a reduced-fat ranch dressing that will become the base of all of these dreamy dressings. In this fall issue we share our Ranch, Blue Cheese, Blueberry- Pomegranate Vinaigrette, Lemon Chive Dressing, and Champagne Vinaigrette.  So the first step, prepare Nancy’s Skinny Ranch Dressings and you’re ready to go…

	Nancy’s Skinny Ranch Dressing View Recipe
	Waldorf Salad View Recipe
	Autumn Salad with Dried Blueberries, Pears and Pecans View Recipe