Tossed Salad With Creamy Dressing

Dressing:

1 cup nonfat yogurt

2 tbsp. lemon juice

1 tbsp. clear lemon juice

1 tbsp. chopped fresh parsley

1 tsp. Dijon-style mustard

1/2 tsp. dried oregano

1/2 tsp. sugar

1/8 tsp. ground black pepper

1/8 tsp. garlic powder

Salad:

1 lg. head romaine lettuce

2 med. tomatoes, cut into eighths

1 lg. carrot, shredded

1/4 cup diced red onion

1/2 pkg. (4 oz.) light Monterey Jack cheese, shredded

At least one hour before serving, combine all dressing ingredients in small bowl; whisk until blended. Refrigerate until ready to use. Wash romaine; pat dry and tear into bite-sized pieces. Place in a large salad bowl and toss with tomatoes, carrot and onion. Top with cheese. Refrigerate until ready to serve. Serve with dressing.

Makes 6 servings

Try topping a traditional green garden salad with a cream less dressing that's creamy (made with nonfat yogurt). It makes a tasty addition to a healthful brunch.

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Cajun Country -- New Iberia, Louisiana