In a blender or food processor, mince the garlic, then add the yogurt, mayonnaise, lemon juice, sugar and salt and puree. On each of four salad plates, arrange the arugula, then top it with carrot shreds and tomatoes.


You can use fat-free yogurt and low fat mayo if you want to keep the fat content low, or full-fat, for a richer dressing. Scrape down and repeat if necessary, then drizzle in the olive oil with the machine running.





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