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Put all the ingredients in a blender and blend until smooth. Pour into a glass jar and refrigerate until ready to use. Whisk or shake before using. Use just enough dressing to coat the lettuce. The vinaigrette will keep up to a week.

Greens

Pick out a mixture of greens: mesclun mix, red oak and red leaf lettuces, baby spinach leaves, arugula, etc. Allow about one cup or so per person. Rinse the greens in a colander the same day that you plan to use them. Wrap in a non-terrycloth towel, put into a plastic bag, and refrigerate until it's time to toss. Make sure the greens are dry, or the dressing won't stick to the lettuce.

No problem if you don't own a bowl big enough for tossing; use a clean plastic shopping or garbage bag, Gently toss the salad in the bag or toss the salad with your hands.

Other salad ingredients: keep it simple, such as thinly sliced red onion and seedless cucumbers cut into match sticks. In season, you might try sliced strawberries or orange slices.

Leftover Chicken Salad

Your mother-in-law will love this one. Make sure you pick the chicken off the bones for chicken salad the next day.

2 cups shredded or chopped roast chicken
1cup seedless red grapes, halved
2 large stalks celery, sliced on a diagonal
2 green onions, chopped
1/4 cup of your favorite lowfat ranch or creamy garlic dressing
2 tablespoons plain yogurt
2 tablespoons fresh dill leaves, chopped (optional)
salt and pepper to taste

In a mixing bowl, whisk together the dressing and yogurt. Add the rest of the ingredients and toss together. Serve over lettuce or as an open-faced sandwich on a slice of toasted whole-grain bread, English muffin, or roll. Or try toasted site bread with some chopped lettuce.

Bean Soup

Anyone can make this simple and economical bean soup. It freezes well, so save some for the freezer. (Make sure you mark a date on it.)

3 cups uncooked navy beans
1 tablespoon olive oil
1 large onion
3 large cloves garlic, minced
3 medium carrots, thinly sliced*
2 stalks celery, thinly sliced*
1 teaspoon dried thyme
1 tablespoon white wine or cider vinegar
1 tablespoon brown sugar
1/3 cup tomato paste
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
freshly ground pepper

Place the beans in a large soup pot and add 2 cups water until the beans are covered with an inch or so extra. Bring the beans to a boil, cover, and turn off the heat. Let sit for at least one hour but not longer than four hours. Drain the water and add 6 cups of water. Cover and simmer the beans for an hour or so until tender. Pour the beans and liquid into a large bowl.

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