Tossed Salad with Blue Cheese Dressing

1 small garlic clove, peeled ½ cup low-fat mayonnaise 1 ounce blue cheese, crumbled 1 tablespoon red wine vinegar 1 teaspoon Dijon-style mustard 4 tablespoons 2% milk ¼ teaspoon white pepper Salt to taste 8 cups assorted lettuces (about 20 oz.), washed, dried and torn into bite-sized pieces * 16 cucumber slices 16 cherry tomatoes ½ cup chopped walnuts

Calories 165 (49% from fat) · carb. 16g · prot. 5g · fat 9g · sat. fat 2g· chol. 7mg · sod. 230mg

In a Cuisinart® food processor fitted with the metal blade process garlic until minced, about 5 seconds. Scrape bowl. Add mayonnaise, blue cheese, vinegar and mustard; process until smooth, about 10 seconds. Scrape work bowl. Add milk, pepper and salt; process to combine, about 10 more seconds. Place lettuces in a large bowl. When ready to serve, add dressing and toss to evenly coat. Mound 1 cup of lettuces on each salad plate. Top with 2 cucumber slices and 2 cherry tomatoes. Sprinkle with 1 tablespoon chopped walnuts.