A simple “mixed salad” is irresistible with our healthful version of everybody’s favorite buttermilk dressing.

Makes 4 servings, about 2 cups each

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

Dressing
1 clove garlic, unpeeled
1 tablespoon reduced-fat mayonnaise
1/4 cup buttermilk or nonfat plain yogurt
1 tablespoon extra-virgin olive oil
1 teaspoon tarragon vinegar or white-wine vinegar
1/4 teaspoon honey or sugar
2 tablespoons snipped fresh chives or scallion greens
Salt & freshly ground pepper to taste

Salad
1 large or 2 small heads butterhead lettuce (Bibb or Boston), torn into bite-size pieces
1/4 pound fresh mushrooms, wiped clean and sliced
2 medium carrots, peeled and coarsely grated

1. To prepare dressing: Skewer garlic clove with a fork. Place mayonnaise in a small bowl. Using the skewered garlic to stir, gradually blend in buttermilk (or yogurt), oil, vinegar and honey (or sugar). Gently stir in chives (or scallions). Season with salt and pepper. Leave the garlic in the dressing until ready to toss salad, then discard.
2. To prepare salad: Just before serving, combine lettuce, mushrooms and carrots in a large salad bowl. Add dressing and toss to coat well. Taste and adjust seasonings.

NUTRITION INFORMATION: Per serving: 79 calories; 5 g fat (1 g sat, 3 g mono); 2 mg cholesterol; 7 g carbohydrate; 3 g protein; 2 g fiber; 137 mg sodium; 364 mg potassium.

Nutrition bonus: Vitamin A (120% dv).

1/2 Carbohydrate Serving

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.