1	small bunch arugula leaves

1	small head radicchio, leaves separated

1	small bibb lettuce washed, spun dry and torn into bit size pieces

dressing:

2	tablespoons (30 ml) olive oil

1/2	cup (118 ml) plain low fat yogurt

1	tablespoon (15 ml) fresh lemon juice

1	garlic clove, minced

1/4	teaspoon (1.25 ml) crushed dried oregano

1/2	teaspoon (2.5 ml) crushed dried basil

1/4	teaspoon (1.25 ml) crushed dried thyme

2	tablespoons ( 30 ml) chopped fresh flat-leaf parsley

1. Place salad ingredients in large bowl.
2. Mix together all ingredients for dressing.
3. Toss salad with dressing. Remainder can be stored in air tight container in refrigerator for up to 2 days.