1/3 cup 1% fat cottage cheese |
3 tablespoons nonfat plain yogurt |
2 tablespoons well-shaken buttermilk |
2 teaspoons water |
1/2 teaspoon fresh lemon juice |
1/2 teaspoon worcestershire sauce |
1 1/2 oz blue cheese (scant 1/4 packed cup) |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
6 ounces frisée, torn into bite-size pieces (5 cups) |
8 ounces escarole , core and tough leaves discarded, torn into bite-size pieces (4 1/2 cups) |
1 head radicchio (1/4 pound), cut into 1/2-inch pieces (2 cups) |
1 cup red seedless grapes, halved |
