Yield: 1 servings
Measure | Ingredient |
---|---|
1 cup | Regular, light or cholesterol-free mayonnaise |
½ cup | Plain yogurt |
1 teaspoon | Fresh lemon juice |
½ teaspoon | Sugar |
1 cup | Chopped mixed greens: parsley, fresh dill, celery leaves, scallion tops, chopped green pepper |
1 \N | Anchovy fillet (opt) |
\N \N | Salt to taste (do not use salt with anchovy) |
\N \N | 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.