Ingredients
1/2 cup reduced-fat plain Greek yogurt
1/4 cup grated Parmesan cheese
3 tablespoons low-fat mayonnaise
2 tablespoons white-wine vinegar or cider vinegar
1 1/2 teaspoons dried tarragon
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
6 cups chopped escarole or curly endive
5 cups chopped radicchio or Belgian endive
1 large sweet, crisp apple, such as Pink Lady, cubed
1 cup sliced radishes
3/4 cup sliced smoked ham steak (about 4 ounces)
1/2 cup chopped toasted pecans (see Tip)
Preparation
http://www.eatingwell.com/recipes/ham_apple_salad_creamy_parmesan_dressing.html From EatingWell: January/February 2014
1.Whisk yogurt, Parmesan, mayonnaise, vinegar, tarragon, pepper and salt in a large bowl. 2.Add escarole (or endive), radicchio (or endive), apple, radishes, ham and pecans to the dressing; toss to coat.
Tips & Notes Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days. For the best flavor, toast chopped nuts or seeds. Heat a dry skillet over medium-low heat. Add nuts or seeds and cook, stirring constantly, until fragrant, 2 to 4 minutes.
