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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.