Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  tarragon vinegar
  1                cup  regular or light mayonnaise
                        salt and freshly ground pepper to taste
     1/4           cup  chopped spinach leaves
  4                     anchovy fillets -- rinsed
     1/2           cup  regular or light sour cream
  1                     seedless cucumber -- cut into 1-inch
                        chunks
                        green ghostess dressing: 1 clove garlic -- peeled
     1/4           cup  chopped green onions
     3/4           cup  sliced radishes
  15            ounces  stemmed and torn fresh spinach
  1 1/2         pounds  boston or butter lettuce -- washed and torn
                        into 1-inch pieces
  1         tablespoon  chopped fresh tarragon or 1 1/2 teaspoons
                        dried tarragon
  4                     tomatoes -- chopped

Preparation:

Prepare greens and refrigerate until ready to serve or overnight. To make dressing, in a food processor fitted with the metal blade, process garlic and anchovies until minced. Add spinach, onions and tarragon and process until finely minced. Add mayonnaise, sour cream, vinegar and salt and pepper to taste. (Dressing may be refrigerated up to 1 week.) Before serving, place salad greens, radishes, cucumbers and tomatoes in a very large bowl. Add dressing and toss well. Prep Time: 20 minutes Makes: 16 servings Prep Notes: Dressing may be refrigerated up to 1 week. Greens and vegetables may be refrigerated separately overnight.

Nutritional Information:

170 Calories (kcal); 4g Total Fat; (16% calories from fat); 10g Protein; 31g Carbohydrate; 14mg Cholesterol; 656mg Sodium