| 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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