Sauces and dressings make the meal. But, so often they’re calories and fat laden. Here are some lighter options, but, these don’t skimp on flavor!
Poke holes in 1/4 cup fresh cranberries, put in a bottle with 10 ounces heated white wine vinegar; steep for 2 weeks. Use it on your salads.
Bonus: cranberries are a brain booster, high in antioxidants and anti-inflammatory compounds, as well as lowering HDL cholesterol.
Red Pepper Sauce
Roast 3 red peppers or drain a jar of water-packed roasted peppers. Sauté with onion and garlic until soft. Place in a blender with 1 cup vegetable broth. Puree until smooth and creamy.
Place 1 cup pitted, halved cherries, 1 1/2 cups veggie broth, and 1 tablespoon sugar in a pan; bring to a boil. Reduce heat and simmer for 15 minutes. Mix 2 tablespoons cornstarch and water; slowly add until sauce thickens. Serve over grilled pork, chicken, or tofu.
Whisk together 1 teaspoon grated ginger, 1 teaspoon sesame oil, 1/2 teaspoon Thai chile sauce, 1/2 tablespoon honey, 1 tablespoon low-sodium soy sauce, and 1 tablespoon water.