Light mayonnaise makes a velvety base for this zesty dressing, which can easily be doubled if you want enough for another meal later in the week.

Makes 4 servings, about 1 1/2 cups each

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

Dressing
1/4 cup reduced-fat mayonnaise
1/2 teaspoon Dijon mustard
1/4 cup orange juice
2 teaspoons finely chopped shallot
Freshly ground pepper to taste

Salad
1 large head Boston lettuce, torn into bite-size pieces (5 cups)
1 cup julienned or grated carrot (1 carrot)
1 cup cherry or grape tomatoes, rinsed and cut in half
2 tablespoons snipped fresh tarragon or chives (optional)

1. To prepare dressing: Whisk mayonnaise and mustard in a small bowl. Slowly whisk in orange juice until smooth. Stir in shallot. Season with pepper.
2. To prepare salad: Divide lettuce among 4 plates and scatter carrot and tomatoes on top. Drizzle the dressing over the salads and sprinkle with tarragon (or chives), if desired. Serve immediately.

NUTRITION INFORMATION: Per serving: 64 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 12 g carbohydrate; 2 g protein; 2 g fiber; 182 mg sodium.

Nutrition bonus: Vitamin A (120% daily value), Vitamin C (30% dv), Folate (16% dv).

1 Carbohydrate Serving

Exchanges

2 vegetable

I only made the dressing for this recipe, which I thought was pretty good. I am not a huge fan of mayonnaise, so it was a bit too mayo-tasting for me. I will make this again, however, I will use half the mayo and substitute the other half with yogurt.

Susan, Boston, MA