You can use either extra virgin olive oil or the light olive oils (like Bertolli's) in salad dressings. Here are a few vinaigrette recipes and a couple of different dressings. Ann Greek Salad dressing 3 Tablespoons red wine vinegar 1/4 teaspoon sugar 1 tsp marjoram leaves or oregano 1/4 cup extra virgin olive oil fine sea salt or Kosher salt freshly ground black pepper (several grinds) Whisk together the vinegar and sugar; add marjoram (or oregano) and blend. While whisking, slowly add the olive oil. Season with salt and pepper to taste. This is great over a bowl of tomato chunks, red onion slices, cucumber chunks (seeded & peeled), green bell and red bell pepper chunks, some pitted Kalamata olives, some feta cheese and (optional) a sprinkling of chopped flat leaf parsley. Before adding the dressing, sprinkle some fresh lemon juice over the salad. Vinaigrette 3 Tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil salt and pepper Whisk the mustard into the vinegar and blend. Pour oil into mixture while whisking. Season with salt and pepper. a Light Citrus Vinaigrette 1/4 cup orange juice (I like to use fresh o.j.) 1 Tablespoon red wine vinegar 1 Tablespoon balsamic vinegar 1/3 cup olive oil Blend both vinegars with orange juice. Add olive oil while whisking. Low Fat Thousand Island Dressing 1/3 cup low-fat mayonnaise 2 tablespoons ketchup 2 tablespoons fresh lemon juice 2 tablespoons minced red bell pepper 1 tablespoon minced onion 1 tablespoon minced fresh parsley leaves 1 tablespoon sweet pickle relish a pinch of cayenne 1/4 cup water In a blender or food processor blend all ingredients and salt to taste until smooth, adding up to 2 tablespoons additional water if necessary to thin to desired consistency. Dressing keeps, covered and chilled, 1 week. Serve dressing with crisp lettuce, sliced tomatoes, or seafood salad. Makes about 1 cup. Each tablespoon about 12 calories and 0.3 grams fat (22% of calories from fat) Gourmet May 1996 My note: I also use regular mayo & have made it w/o the red bell pepper. I cut back on the relish a little as I don't want it too sweet. It's my favorite. Creamy Orange Dressing 1 cup plain nonfat yogurt ¼ cup frozen orange juice concentrate, thawed In a small bowl combine yogurt and juice concentrate. Mix well. Chill Several hours. each serving: 30 calories; trace fat (2% of calories); 6 g carb; 22 mg sodium; 1 mg cholesterol from Lean & Luscious Favorites my note: good on thinly sliced Chinese cabbage with some fruit and salted cashews

Here is my T&T. It has bacon AND is from Cooking Light! Best of both worlds! LOL Baked Potato Soup All the flavors of a loaded baked potato come together in this rich, creamy soup. 4 baking potatoes (about 2 1/2 pounds) 2/3 cup all-purpose flour 6 cups 2% reduced-fat milk 1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided 1 teaspoon salt 1/2 teaspoon black pepper 1 cup reduced-fat sour cream 3/4 cup chopped green onions, divided 6 bacon slices, cooked and crumbled Preheat oven to 400°. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon. Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions) NUTRITION PER SERVING CALORIES 329(30% from fat); FAT 10.8g (sat 5.9g,mono 3.5g,poly 0.7g); PROTEIN 13.6g; CHOLESTEROL 38mg; CALCIUM 407mg; SODIUM 587mg; FIBER 2.8g; IRON 1.1mg; CARBOHYDRATE 44.5g Cooking Light, OCTOBER 2002 Linda

I tried several of these similar recipes for the fuji apple salad dressing before I realized that the dressing is not a vinaigrette. It's actually not like any other salad dressing recipe I could find. It's more like a dressing for a fruit salad, which is why it's so good! But I did find a way to recreate it quite accurately. If you don't believe me, just try it: compare the dressing from Panera (which has no vinegar taste and no garlic taste) to this recipe: 1/2 cup apple juice concentrate 1/2 cup creme fraiche (or sour cream if you can't find it) 2 T. honey You can change around the proportions to your taste, but I believe those are the only ingredients you will need.

Nothing to it! Take cheapest chicken pieces ([probably legs) OR any other meat you get for good price OR turkey/chicken/pork/beef or any other meat bones which you roast till golden in the oven OR any combination of vegetable OR any combination of any above.........cook it in a big pot till meat falls off the bone OR bones come apart easily OR vegetables are soft (or all above). Add some spices OR herbs (to your taste), a bit of salt (or not), cover with the lid and put out on the balcony to cool till fat (except for vegetable soup) is getting white and firm on the top of the soup. Take it back into kitchen, remove fat and get rid of it. Take out all items which are in the broth, sort it out, clean bones of meat, chopp the meat (if you have lots of meat you can use some for chicken/meat salad). Keep chopped meat/vegetables on plate and think of how much same kind of soup you will need. If you have too much, divide it into smaller pots and divide chopped items to make different soups. Make your smaller pots boil, and add some meat and rice to one, some meat and noodles to other, add some chopped raw potato to another pot and add some vegetables too. One with potato you can mix into cream soup without cream. Except for potato soup, all other soups freeze well so you can make different kinds of home made soups at the same time. Do not make a science out of it as you do not need any special recipes for no fat/no salt soup. You can look at any cook-book web site, find soup recipes - and there must be thousands. When you follow the recipe just skip what you don't want there. DO NOT USE SOYA SAUCE as it contains too much sodium/salt. Good luck.