8 ounces torn escarole
1 bunch watercress
1 cup cherry tomato halves
1 cup thinly sliced cucumbers
6 tablespoons fat-free Italian dressing
2 tablespoons crumbled blue cheese
1 tablespoon fat-free mayonnaise
Combine escarole, watercress, tomatoes and cucumbers. In a food processor, blend dressing, cheese and mayonnaise until smooth. Pour over salad and toss.
Makes 4 servings.
Calories 67 Fat 1.8 g Fiber 1.6 g.