Recipe: Garlicky Green Salad (artichoke hearts, hearts of palm, lettuce, spinach, endive

GARLICKY GREEN SALAD

FOR THE DRESSING:
1 cup nonfat buttermilk
3 cloves garlic, minced
2 tablespoons minced fresh parsley
2 tablespoons reduced-calorie mayonnaise
1 teaspoon cracked black pepper
FOR THE SALAD:
1 (14 oz.) can artichoke hearts, drained and quartered
1 (14 oz.) can hearts of palm, drained and sliced into 1/2-inch pieces
3 cups shredded Boston lettuce
2 cups shredded fresh spinach
1 cup shredded curly endive
1 cup torn fresh watercress
1/2 cup chopped celery
1 tablespoon chopped fresh chives

Combine buttermilk, garlic, parsley, mayonnaise, and pepper in a jar; cover tightly, and shake vigorously. Cover and chill 2 hours.

TO SERVE:
Combine artichoke hearts and remaining ingredients in a large serving bowl.

Shake chilled dressing mixture and pour over salad. Toss salad lightly.

Yield: 10 servings (57 calories per 1-cup serving)
Source: Cooking Light Cookbook, 1989