Cranberry Yogurt Dressing (YUM!) (Zupa's Blog)

Ingredients:

1/4 Cup fresh cranberries
2 tsp Honey mustard
Balsamic vinegar
Unsweetened soymilk
1 Spritz of lemon juice
2 Healthy spoonfuls of plain yogurt
Ground ginger
Black pepper

Directions:

1.Turn on some good music. (Jack Johnson, MB, Ella Fitzgerald, showtunes...whatever you're in the mood for)
2.Fill up a small pot with about an inch of water. Boil the cranberries in the water until they begin to pop. Turn the burner to low and let the cranberries simmer until most of the water has evaporated and the cranberries reduce, becoming jelly-like.
3.Place the cranberry reduction in a small food processor or blender. Add honey mustard, yogurt, lemon juice, soymilk, and balsamic vinegar. The soymilk and vinegar will serve to thin out the dressing, so gently incorporate these ingredients until you achieve your preferred consistency.
4.Add ginger and pepper to taste. Blend until smooth.

Next up: The Salad

A broccoli floret or two
1 Decently sized chunk of butternut squash
4 Baby bella mushrooms
2 Roma tomatoes
Fresh spinach
Napa cabbage
2 Walnuts (optional)
Directions:

1.Chop up the squash and and steam or boil with the broccoli floret(s) until soft.
2.While the squash and broccoli are steaming, chop up the mushrooms, tomatoes, and walnuts.
3.Combine chopped vegetables, walnuts, and steamed squash with fresh spinach and napa cabbage in a bowl.
4.Top with cranberry dressing, garnished with the broccoli floret(s).