The Best Vinaigrette
prep: 10 minutes
serves: 6, about 2 tablespoons each serving

you’ll need…

3 tablespoons lemon juice
2 teaspoons red-wine vinegar
2 teaspoons Dijon mustard
1 medium shallot, minced (about 3 teaspoons)
1 clove garlic, minced
½ teaspoons salt
½ cup olive oil

let’s get to it…

Place all ingredients in a blender and pulse until thoroughly blended.

Nutrients per serving: Calories 162, Total Fat 18 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Sodium 203 mg, Carbohydrates 1 g, Fiber 0 g, Protein 0 g

make it your own…
• Try adding finely minced herbs or a teaspoon of your favorite spice blend, like curry powder, to create a unique salad dressing.
• White wine vinegar or your favorite infused vinegar can be substituted for the red wine vinegar.

Easy Gluten-Free Almond and Tart Cherry Granola

prep: 15 minutes
cook: 40 to 50 minutes

makes about 7 cups

you’ll need…
⅓ cup brown sugar
½ cup maple syrup
1 tablespoon vanilla extract
¼ teaspoon salt
½ cup canola or vegetable
½ cup whole almonds
5 cups gluten-free old-fashioned rolled oats (DON’T use instant, quick or steel-cut oats)
½ cup sliced almonds
1 cup dried tart cherries (or your favorite dried fruit like cranberries, raisins, currents)

let’s get to it…
Place one of the oven racks about 6 to 8-inches from the top or in the top 1/3 of the oven. Preheat the oven to 325. Line a rimmed baking sheet with parchment paper.
Mix brown sugar, maple syrup, vanilla, salt, oil and whole almonds together in a large bowl.
Add oats one cup at a time, stirring gently with a rubber spatula so that the oats are completely coated.
Spread oat mixture evenly onto lined baking sheet and press down mixture with a rubber spatula.
Bake for 20 minutes and rotate pan. Continue baking 20 to 30 minutes longer, or until lightly browned.
Remove from oven and sprinkle sliced almonds and cherries evenly on top. Press down on the fruit using a rubber spatula. Cool in the pan for 2 hours.
Break into pieces and store in an airtight container for up to 2 weeks.

Creamy Green Chile Dip

prep: 5 minutes

makes 1½ cups dip

you’ll need…

1 cup non-fat sour cream

1 7-ounce can diced green chilies, drained

½ cup green salsa (or make my tomatillo salsa)

1 teaspoon lime or lemon

¼ cup chopped cilantro (optional)

let’s get to it…

Mix the sour cream, chilies, salsa and lime or lemon and half of the cilantro (if using) in a medium bowl. Top with remaining cilantro as a garnish.

Crunchy Carrot Dip

prep: 10 minutes

makes 2 cups dip

you’ll need…

½ cup plain Greek nonfat yogurt

½ 8-ounce package light cream cheese, softened

2 teaspoons lower sodium soy sauce

1 clove garlic, finely chopped

1 cup finely shredded carrots

let’s get to it…

Mix the yogurt, cream cheese, soy sauce and garlic together in a medium bowl until smooth.

Stir in the finely shredded carrots.

Summer Veggie Dip

prep: 15 minutes

makes about 3½ cups dip

you’ll need…

1 cup chopped tomato

1 cup peeled, seeded and grated cucumber

½ cup grated onion

½ cup grated green bell pepper

¼ cup peeled and grated carrot

1 cup of your favorite salad dressing (I used low-fat Ranch Dressing)

let’s get to it…

Mix the vegetables together in medium bowl.

Pour the salad dressing on top of the veggies. Stir until thoroughly mixed. If dip seems too thick, add more salad dressing.

Spicy BBQ Honey Dip

prep: 10 minutes

makes about 1¼ cups

you’ll need…

1 cup of your favorite barbecue sauce

¼ cup honey

1 teaspoon (or more!) of your favorite hot sauce

let’s get to it…

Mix the barbecue sauce, the honey and the hot sauce together in medium bowl.

Chili-Cheese Dip

prep: 10 minutes

makes about 4 cups 

you’ll need…

1 15-ounce can chili (no beans)

1 can diced tomatoes and green chilies, drained

1 16-ounce package Velveeta®, cut into cubes

let’s get to it…

Heat the can of chili, the drained can of tomatoes and green chilies and the Velveeta in a medium saucepan over medium heat for 10-minutes, stirring often.

Cook for 5 to 10 minutes longer or until cheese is melted and wonderful.

Mint Chimichurri

prep: 10 minutes, plus 30 minutes resting

makes about 1½ cups

you’ll need…

1 cup mint leaves

¼ cup red wine vinegar

2 tablespoons lemon juice

4 garlic cloves

2 teaspoons crushed red pepper

½ teaspoon salt

1 cup olive oil

let’s get to it…

Pulse the mint, vinegar, lemon juice, garlic, red pepper and salt in a blender container or small food processor until blended, but not smooth.

Pour mixture into a medium bowl and slowly stir in the olive oil. Let rest for 30 minutes at room temperature.

cooking know-how: Refrigerate any leftover chimichurri. Bring to room temperature before serving.

If you like chimichurri, you’ll love this recipe for Chimichurri Empanadas!