- 1/2 cup low-fat plain yogurt
- 1 1/2 tablespoons light mayonnaise
- 2 teaspoons honey
- 2 1/2 teaspoon Dijon mustard
- 1 1/2 tablespoons fresh lemon juice
- 1 scallion, minced
- 1 bunch arugula, washed well and spun dry (about 2 cups)
- 1 small bunch (about 2 ounces) frisée (French curly lettuce), washed and spun dry (about 2 cups)
- 1 small head Boston lettuce, washed and spun dry (about 3 cups)
- In a bowl whisk together dressing ingredients with salt and pepper to taste. Dressing may be made 1 day ahead and chilled, covered.
- In a bowl toss together greens and dressing.