1 c Regular, light or
-cholesterol-free mayonnaise
1/2 c Plain yogurt
1 ts Fresh lemon juice
1/2 ts Sugar
1 c Chopped mixed greens:
-parsley, fresh dill, celery
-leaves, scallion tops,
-chopped green pepper
1 Anchovy fillet (opt)
Salt to taste (do not use
-salt with anchovy)
Pepper to taste
For the dressing, puree the mayonnaise, yogurt, lemon juice, sugar,
mixed greens, salt, pepper and anchovy if desired in a blender or
food processor. Cover and refrgierate to blend flavors. This dressing
is excellent on cold pasta shapes, tuna chunks, hard-boiled eggs and
sliced avacado.
For the salad, use a combination of chicory, curly lettuce, baby
spinach leaves, watercress and ribbons of kale.
