Take it easy between holidays with this light, refreshing menu.

• Winter Orange Salad
• Sliced cooked polenta
• Vanilla yogurt sprinkled with granola
• Green tea

Test Kitchen Tip: For sliced, cooked polenta, slice a 16-ounce tube of refrigerated cooked polenta 1/2-inch thick. Cook slices, half at a time, in hot oil in a large skillet over medium heat until browned and heated through, turning once. Transfer to a serving platter and sprinkle with finely shredded Parmesan cheese.

Shopping List

• 1, 6-ounce package fresh baby spinach
• 2 oranges or 3 tangerines
• 1 red onion
• 1, 6-ounce package dried cranberries
• 1 pound butter
• 1 package walnut halves or pieces or 1 package pecan halves or pieces
• 1 bottle Italian salad dressing or your favorite vinaigrette
• 1, 16-ounce tube refrigerated cooked polenta
• 1 wedge Parmesan cheese
• 1, 24-ounce container vanilla yogurt
• 1 package granola cereal
• 1 package green tea bags

Pantry Items

• Sugar
• nonstick cooking spray
• cooking oil

Equipment Needed

• measuring cupbs
• cutting board and knife
• large skillet
• wide spatula
• cheese shredder

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