GREENS WITH CREAMY BERRY DRESSING
Source: Cooking Light Magazine, May 1999
Yield: 6 servings (serving size: 1 1/2 cups)

DRESSING:
1/3 cup sweetened dried cranberries (such as Craisins)
1/4 cup balsamic vinegar
1/4 cup light mayonnaise
2 garlic cloves, crushed, or 1 teaspoon bottled minced garlic
1 tablespoon Dijon mustard
1 tablespoon water
1/2 teaspoon sugar
1/4 teaspoon black pepper
SALAD:
6 cups torn romaine lettuce
1 cup seedless red grapes, halved
1 cup thinly sliced cucumber
1 cup fat-free plain or seasoned croutons
1/2 cup thinly sliced red onion, separated into rings

DRESSING:
Combine cranberries and vinegar in a small bowl. Cover and let stand 30 minutes.

Add the mayonnaise, garlic, mustard, water, sugar, and black pepper; stir well with a whisk. Cover and chill.

SALAD:
Combine lettuce and remaining ingredients in a large bowl; add dressing, tossing gently to coat. Serve immediately.