12 spinach leaves
12 watercress leaves
8 sprigs parsley
1 clove garlic, minced
1 tsp. dried chervil leaves
1 tsp. dried tarragon leaves
1 c. mayonnaise (light is fine)
1/4 c. water
1 tbsp. corn oil
1/2 tsp. salt
1/4 tsp. ground black pepper

Blanch greens in boiling water 2 minutes. Drain, reserving 2 tablespoons liquid. Puree blanched greens, herbs, garlic and liquid in blender 30 seconds at high speed. Stir in mayonnaise. Add water, corn oil, salt and pepper. Chill. Delicious served on seafood salads or greens.

Makes 1 1/2 cups.