1 cup nonfat yogurt
1/2 cup orange juice
1/3 cup low-fat mayonnaise
1/2 seedless cucumber, cut into small chunks
1 tablespoon each snipped fresh dill and mint
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/2 lb mesclun or mixed salad greens (16 cups)
Nasturtium blossoms (optional)
1. Dressing: Puree all ingredients in blender or food processor. Pour into jar; refrigerate.
2. In bowl, mix mesclun with 1 cup dressing, or serve on side. Garnish with nasturtiums, if using.Makes 8 servings. Per serving: 45 calories, 1 g protein, 5 g carbohydrate, 0 fat, 1 mg cholesterol, 172 mg sodium.