The dressing for this salad relies on a smart low-fat cooking technique: Reduce juice to concentrate its sweetness and create a clingy texture, so you don't have to add much oil.
4 /7Photo by Annabelle Breakey; written by Elaine Johnson
Meatball Vegetable Soup
Traditionally, this gently seasoned soup, called sopa de albondigas, is made with beef. This lighter version substitues ground turkey for the beef and adds fresh oregano.
5 /7Photo by Thomas J. Story; written by Margo True
Charcoal-Grilled Pork Shoulder with Fresh Herbs and Roasted Garlic
Grilling this roast over charcoal is a little complicated, but the results are worth it—the crust is crisper and the meat is melt-in-your-mouth tender. You can do the pork on a gas grill instead.
In a lighter take on classic picnic fare, substitute olive oil for mayo. You'll gain Italian flair (and lose 1/2 the calories) with puttanesca-inspired ingredients.