Starting Over, Take 1,847

DRESSING:

3/4 - 1 cup mayonnaise (I like Hellman’s, especially the canola mayo, which only has 45 calories per tablespoon.  The olive oil one has 50 calories, but the flavor is a little stronger) 

3 tablespoons. Splenda

2 tablespoons, blueberry pomegranate vinegar (any mild or fruit flavored vinegar works well.  The vinegar doesn’t have to “match” the fruit you’ve chosen.

Combine salad ingredients together in large mixing bowl, set aside. Combine dressing ingredients together thoroughly. Pour dressing over salad ingredients; stir to blend. Serve (or refrigerate to serve later)

One caution:  Some deeply colored vinegars (such as balsamic, and some fruit and wine vinegars) can give an unappealing brown or gray tinge to the salad dressing. You have a couple options 

Avoid using dark vinegars (but they’re so yummy)

Tell yourself, and your family or guests “It tastes better than it looks”

Add a drop or two of food coloring to the salad dressing (you’ve got to have some artistic talent, or you could make it worse) 

Add chopped or sliced canned beets for example can turn a pinkish-gray salad into a bright pink salad.

Add your vinegar to your mayonaise and sugar mixture very slowly.  If it starts to take on a hue you don’t like, add a little more mayo to get it back to a color you like and if it needs more vinegar, use a clear vinegar for the remainder of the vinegar.