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CATEGORY CUISINE TAG YIELD
Salads 1 Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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