Greens salad

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.

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