One of the joys of Northern California living is the ability to have lunch outside in January. The salad pictured here contained black beans, lettuce, corn, peppers and tomatoes. I had to ask carefully when ordering, and I sent it back when it came with items I didn't know would be included. Instead of dressing I opted for a mix of mild and spicy salsas, also pictured. My dining companion had the salad as written on the menu, with dressing, chicken, avocado, cotija cheese and tortilla chips. I reckon I saved a few calories and enjoyed my lunch just as much.

I'm taking a couple of nutrition and healthy eating classes right now, and in one the instructor asked me to share my recipe for salad dressing. The hidden ingredient is in the lower right hand section of the photo - roasted garlic.  I cut off a bit at the top of the garlic head and placed it upside down so it wouldn't roll.

For this dinner (served with cheeseless tofu lasagne) I roasted the vegetables on parchment paper with a quick and light spray of olive oil and a sprinkle of salt at 350 for about an hour (incidentally not quite enough for the potatoes and just right for the sun chokes, parsnips, sweet potatoes and garlic).  Then I mashed a roasted garlic clove with the juice of a lemon, a pinch of salt and and pinch of cumin.  Bingo!  A fat free flavor full salad dressing.