Ingredients

• 1/2  cup mayonnaise or salad dressing
• 1/4  cup refrigerated purchased pesto
•   Buttermilk (about 1/3 cup)
• 1  6-to 8-ounce package baby greens

Directions

1. For salad dressing, in a small bowl stir together mayonnaise or salad dressing and pesto. Add enough buttermilk until mixture is desired consistency. Cover and store dressing in the refrigerator for up to 1 week.

2. For baby greens, rinse and pat dry. Cover and refrigerate.

3. To serve, toss baby greens with dressing. Makes 3 to 4 servings.

Note: Nutrition facts are given per tablespoon of dressing: