Spring green salad

For the dressing

1 ripe avocado, peeled, seeded, chopped

1Ú2 cup fat-free mayonnaise

1Ú2 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

1Ú2 teaspoon salt

1Ú2 teaspoon white pepper

1Ú4 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 13Ú4 cups dressing.