Ingredients

For the dressing:
1 ripe avocado, peeled, seeded, chopped
1/2 cup fat-free mayonnaise
1/2 cup plain nonfat yogurt
3 tablespoons white balsamic or white-wine vinegar
1 shallot, chopped
3 tablespoons chopped fresh flat-leaf parsley leaves
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 cup water

Place all ingredients except water in blender jar or food processor. Turn machine on, and through feed tube or opening, gradually pour water. Turn machine off as needed to scrape sides with rubber spatula. Blend until all ingredients are incorporated and mixture is creamy. Transfer to glass bowl or jar.
Makes about 1 3/4 cups dressing.

For the salad:
1 large or 2 small bunches fresh arugula leaves (about 4 cups)
1 large bunch fresh spinach leaves, torn in bite-size pieces, or 5-ounce package fresh baby spinach leaves (about 6 cups)
2 heads butter lettuce, torn in bite-size pieces
1 cucumber, peeled, thinly sliced
6 green onions, cut in slivers
1 cup crumbled goat cheese
1 ripe avocado, peeled, seeded, diced, for garnish
Fresh tarragon sprigs, for garnish

Directions

In large bowl, gently toss arugula, spinach and lettuce. On each of 8 salad serving plates, evenly distribute salad mixture. Top each serving with some cucumber slices, green onions and cheese crumbles. Spoon salad dressing over each serving and top with avocado dice and tarragon sprigs to serve.

Makes 8 servings.

Nutrition information per serving of salad: 183 cal., 10.3 g pro., 12.5 g carbo., 6 g fiber, 8 g fat (3 g saturated), 13 g chol.

Nutrition information per 2-tablespoon serving of dressing: 24 cal., 0.5 g pro., 3 g carbo., 0.6 g fiber, 4.2 g fat (0.6 g saturated), 4 g chol.