The Green Stuff

There is this salad dressing I have totally fallen in love with since moving to Kansas City. At many of our professional development trainings for school we often get food catered in from Old Shawnee Town Pizza. This place is literally up the street from our house; however, Justin and I try not to frequent our visits to this particular pizzeria too often as the food is LOADED with calories. I must say, though, I heart their salad dressing. No one really knows what it is. It is green and could really turn off someone who is afraid of green. The competing chain has a similar dressing which is known as "the pink stuff." Needless to say, I crave this dressing and had to find a healthier alternative or the Bear and myself would be indulging too much. Finally, I have found our alternative from this month's Cooking Light magazine. The recipe is from Riki Senn. I have chosen to dress my salad in mixed baby greens, radishes, corn, tomatoes, and chicken. I also exchanged the white wine vinegar in the dressing recipe for rice wine vinegar. Justin, my husband, can smell and detect vinegar from a mile away. I find he is much less apt to complain when I use rice wine vinegar. It is less acidic. Here goes! You should really try it!

Avocado-Herb Dressing
1/2 C. light mayo
1/4 C. chopped green onions
1/4 C. light sour cream
1 Tblsp. chopped fresh flat leaf parsley
1 Tblsp. chopped fresh chives
1/8 tsp. salt
1/2 peeled avocado
1 garlic clove, minced
2 Tblsp. water
1 Tblsp. white wine vinegar

Combine all ingredients in a food processor or blender. Process or blend until smooth. Store in an airtight container in the refrigerator. Yields 1 1/4 cups (serving size 1 tablespoon). Calories 19, Fat 1.4 g., Fiber .3 g., Cholesterol 2 mg.