Greens Salad

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 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.