Ingredients:
1 clove garlic, unpeeled
1 tablespoon reduced-fat mayonnaise
1/4 cup buttermilk or nonfat plain yogurt
1 tablespoon extra-virgin olive oil
1 teaspoon tarragon or white-wine vinegar
1/4 teaspoon honey or granulated sugar
2 tablespoons snipped fresh chives or scallion greens
Salt & freshly ground black pepper to taste
1 large or 2 small heads bibb (Boston) lettuce, washed, dried and torn
1/4 pound fresh mushrooms, trimmed and sliced
2 medium carrots, peeled and coarsely grated

Instructions:
1. Skewer garlic clove with a fork. Place mayonnaise in a small bowl. Using skewered garlic to stir, gradually blend in buttermilk (or yogurt), oil, vinegar and honey (or sugar). Gently stir in chives (or scallions). Season with salt and pepper. Leave garlic in dressing until ready to toss salad, then discard.

2. In a large salad bowl, combine lettuce, mushrooms and carrots. Add dressing and toss to coat well. Taste and adjust seasonings. Serve.

No of Servings:
about 8 cups salad and 1/3 cup dressing, for 4 servings

Calories Per Serving:
70 calories per serving: 3 grams protein, 4 grams fat (0.6 gram saturated fat), 9 grams carbohydrate; 60 mg sodium; 1 mg cholesterol; 2 grams fiber.