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Mixed Greens with East-West Fusion Dressing - Makes 4 servings.

• 1/3 cup carrot juice
• 1 tsp. rice vinegar
• 1/4 cup reduced-fat mayonnaise
• 1 garlic clove, diced
• 1 Tbsp. sweet or mellow white miso
• 1/4 tsp. toasted sesame oil
• 1 large bag mixed salad greens
• 1 small carrot, finely shredded
• 4 plum tomatoes, quartered lengthwise

In a blender or mini-food processor, place carrot juice, vinegar, mayonnaise, garlic, miso and sesame oil. Blend until dressing is well mixed and smooth. (You can also make the dressing using a whisk and a bowl, starting with the miso and garlic and slowly blending in the juice before mixing in the remaining ingredients.

Divide greens among four salad plates. Arrange one-quarter of carrots on top of greens. Arrange 4 tomato wedges around the greens, like points of star.

Transfer dressing to a small bottle that has a tight-fitting lid with, ideally, a small hole to drizzle the dressing, as with a plastic squeeze bottle. Just before adding dressing to the salad, shake vigorously to combine and drizzle over each salad.

Per serving: 70 calories, 2.5 g. total fat (.5 g. saturated fat), 11 g. carbohydrate, 2g. protein, 3 g. dietary fiber, 300 mg. sodium.