| 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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