Eating crisp green salads seems to help balance out the rich dishes of the holiday season. A pretty pink salad dressing that is light in both texture and calories makes the salads more appealing.
Serve this dressing over greens bejeweled with dried cranberries and heirloom cherry tomatoes, or on a fancier salad like this one. It's sweet-tart combination gives the salad a real zing, and also, it uses up some of your leftover cranberry sauce.
Creamy Cranberry Dressing
1/2 cup reduced fat mayonnaise
2 tablespoons sugar
1 tablespoon rice vinegar
1 tablespoon milk (I used unsweetened almond milk)
1 tablespoon cranberry sauce
1 1/2 teaspoons poppy seeds
Measure all ingredients into small bowl and whisk together until smooth. Serve over salad. Makes 13 tablespoons, 1 point plus for Weight Watchers or 42 calories each.