Plated Green Salad with Sweet and Tangy Creamy Dressing

Make like a chef and individually plate each salad for real show appeal.

4 cups (1 L) tightly packed organic spring mix (a mixture of baby salad greens)—about half of a 5 oz (142 g) package ofspring greens mix
12 cherry tomatoes, washed and cut into halves
1/2 English cucumber, washed and cut in half and then sliced into 1/4 in (0.6 cm) slices

Dressing
1 Tbsp (15 mL) low-fat mayonnaise
1 Tbsp (15 mL) low-fat plain yogourt
2 Tbsp (30 mL) apple cider vinegar
1 Tbsp (15 mL) pure maple syrup

Toss together spring mix, tomatoes, and cucumbers in large bowl.

Whisk together mayonnaise, yogourt, vinegar, and maple syrup in small bowl. Pour over top the salad and toss well.

Divide equally among 4 plates and serve with freshly cracked pepper if desired.

Serves 4.

Each serving, including dressing, contains:
50 calories; 1.8 g protein; 1 g total fat (0 g sat. fat, 0 g trans fat); 7.5 g carbohydrates; 1.8 g fibre; 43 mg sodium

source: "Mother's Day Meal", alive #343, May 2011