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Lettuce and Tomato Salad

Dick's favorite. He really doesn't appreciate green salads, but come summer, he'd eat this every evening.





List of Ingredients



• 2-3 large tomatoes, chopped in about 1/2" dice
  
• 2 tablespoons low-fat mayonnaise
  
• 2-4 tablespoons plain no-fat yogurt
  
• Salt and pepper to taste
  
• Lettuce, torn into small bite-sized pieces
  
• Green onions, thinly sliced
  






Instructions



1. Place cut-up tomatoes into a large bowl. Add mayonnaise, yogurt, salt and pepper. Mix well and let sit 10 minutes. Add onions, if using.
   
2. Place torn lettuce either in a large serving bowl or individual salad bowls. Spoon dressing on top.
   






Final Comments


Note: The traditional way is to mix dressing salad together, but I think this makes the salad soggy. In addition, leftover dressing will keep refrigerated one or two days.

Maggie's Dressing: Place the tomatoes, etc., in bowl of food processor. Add about 15 basil leaves and 1-2 T. balsamic vinegar. Pulse until well-blended. This changes the entire taste, but it's equally palate-pleasing.