|1 cup||Regular, light or cholesterol-free mayonnaise|
|½ cup||Plain yogurt|
|1 teaspoon||Fresh lemon juice|
|1 cup||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.
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