Ingredients

Scale

For the dressing:

1/3 cup light mayonnaise
2/3 cup buttermilk
1 clove garlic
About 1/2 cup fresh herbs ~ I used basil, thyme, a bit of tarragon, rosemary, and cilantro
½ teaspoon sugar
1/2 teaspoon onion powder
1/2 teaspoon salt
1/3 cup lowfat or nonfat plain yogurt

For the salad:

Mixed greens
Feta cheese, crumbled (2 Tablespoons or so per person)
Lean bacon, fried till crisp and chopped or crumbled (1 slice per person)
Fresh sweet cherry or grape tomatoes, cut in half (use LOTS!)
Roasted sunflower seeds (1 Tablespoon or so per person)
Fresh basil flowers (optional … they make it extra pretty and add a nice basil taste)

Instructions

To make the dressing: Put all the dressing ingredients EXCEPT the yogurt in a handi chopper or food processor and blend until all the herbs are finely chopped and the mixture is smooth.
Pour the dressing into a bowl and stir in the yogurt till well mixed. Add more buttermilk or some milk if you want a thinner dressing.
Fill your salad plate or bowl with lots of good greens. Sprinkle a bit of feta over the greens, then the bacon, then load on the tomatoes. Sprinkle with sunflower seeds and basil flowers (if you have them).
Serve with the dressing on the side. I recommend adding it sparingly because you want the flavors of the salad to shine through.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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