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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|Serving Size: 1 Serving (75g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 9 (14%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0g|
|Cholesterol 3.7mg||1 %|
|Sodium 43mg||1 %|
|Potassium 154.2mg||4 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 11.2g|
|Protein 3.3g||5 %|
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Calories per serving: 65
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