Makes about 3/4 cup

1/4 teaspoon garlic powder
1/2 teaspoon anchovy paste (optional)
1 tablespoons fresh lemon juice
1/2 teaspoon Dijon-style mustard
1/2 teaspoon Worcestershire sauce
1/4 cup low fat mayonnaise (we used Hellmans)
1/4 cup plain nonfat Greek yogurt
1/4 cup freshly grated Parmesan

In a bowl whisk together the garlic paste, the anchovy paste, the lemon juice, the mustard, and the Worcestershire sauce, add the mayonnaise, the Parmesan, and pepper to taste, and whisk the dressing until it is combined well.

Thin with water until desired consistency. Toss the dressing with salad greens.

Per Serving (per tablespoon): 24 Calories; 2g Fat (66.3% calories from fat); trace Saturated Fat;
1g Protein; 1g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 83mg Sodium. Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.