Recipe - Greens Salad

1 cup Regular, light or
cholesterolfree mayonnaise
One half cup Plain yogurt
1 teaspoon Fresh lemon juice
One half teaspoon Sugar
1 cup 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

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, hardboiled eggs and
cut or sliced up 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/tn94q3.zip