Place all ingredients except water in blender jar or food processor. Turn machine on, and through feed tube or opening, gradually pour water. Turn machine off as needed to scrape sides with rubber spatula. Blend until all ingredients are incorporated and mixture is creamy. Transfer to glass bowl or jar.

Makes about 1 1/2 cups dressing.

For the salad:

• 1 large or 2 small bunches fresh arugula leaves (about 4 cups)
• 1 large bunch fresh spinach leaves, torn in bite-size pieces, or 5-ounce package fresh baby spinach leaves (about 6 cups)
• 2 heads butter lettuce, torn in bite-size pieces
• 1 cucumber, peeled, thinly sliced
• 6 green onions, cut in slivers
• 1 cup crumbled goat cheese
• 1 ripe avocado, peeled, seeded, diced, for garnish
• Fresh tarragon sprigs, for garnish

In bowl, gently toss arugula, spinach and lettuce. Divide salad onto salad plates (makes 8 servings). Top each serving with cucumber slices, green onions and cheese crumbles. Spoon dressing on, and top with avocado dice and tarragon sprigs.

• Per serving: Salad —183 calories, 10.3 g protein, 12.5 g carbohydrates, 6 g fiber, 8 g fat (3 g saturated), 13 g cholesterol. Per 2 tablespoons of dressing — 24 calories, .5 g protein, 3 g carbohydrates, .6 g fiber, 4.2 g fat (.6g saturated), 4 g cholesterol