Cut the fat, not the flavor as a New Year's resolution

New Year's resolutions often include dieting to counter the results of exuberant holiday feasting. Take heart: The prospect need not be austere -- just resolve to eat healthy foods that taste great.

Combine fresh and low-fat ingredients with extras that are full of flavor. Nowadays such a plan is helped by the availability of naturally leaner meats, a year-round supply of fresh vegetables and fruit, and plenty of varieties of vinegars and mustards -- which have very few calories.

Some tips:

Dress up produce for a winter salad. Slice red and green cabbage and tart apples; toss with apple-cider vinegar, honey-Dijon mustard and a touch of oil, preferably monounsaturated, such as canola or olive oil.

Make a marinade for grilled chicken breasts with a combination of Dijon mustard, fresh lemon juice, fresh herbs and a dash of hot sauce. Baste pork tenderloin with honey-Dijon mustard, then bake it in the oven at 350 F for a tangy, low-fat dish. Slice the pork and serve over quickly sauteed winter greens, for added fiber and an antioxidant boost.

For super sandwiches, spread lean roast beef with horseradish-Dijon mustard, and serve between whole-grain bread slices with a few spinach leaves for extra iron.

Skip the high-fat dips, and use flavored mustards for dunking pretzels or raw vegetables.

Add crunch to lunch. With your snacks and sandwiches, instead of chips try cornichons, those crisp little pickles made from tiny gherkin cucumbers.

Cut back on the mayonnaise in tuna salad and add taste by substituting piquant mustard and some cornichons. This also works with chicken, pasta and potato salads.

Make an accompaniment for sandwiches by marinating sliced cucumbers, celery and carrots in a combination of vinegar, sugar and pepper.