4 tablespoons plain low-fat yogurt |
2 tablespoons light sour cream |
1 teaspoon tarragon or white wine vinegar |
1 tablespoon chopped fresh tarragon |
1 tablespoon chopped fresh dill |
2 chopped scallions, green part only |
1/2 teaspoon anchovy paste |
5 cups torn butter lettuce (1 head) |
3 cups torn escarole (1 head) |
1 cup frozen peas, thawed |
2 ounces thinly sliced ricotta salata |
2 tablespoons pine nuts, toasted |
