Yields 2 Main Course or 4 First Course Servings

For the dressing:

• 2 1/2 tablespoons fresh lemon juice
• 1 clove fresh garlic
• 1 tablespoon fresh or 1/2 teaspoon dried chives
• Salt and pepper to taste
• 3 tablespoons nonfat sour cream or yogurt
• 2 tablespoons olive oil

For the salad:

• 6 cups mixed salad greens
• 4 slices Canadian bacon, julienned
• 3 ounces cooked skinless chicken breast, sliced
• 8 bottled artichoke hearts, halved
• 6 sun-dried tomato halves, julienned
• 3 ounces each California Pepper Jack and California Cheddar cheeses, julienned
• 2 hard boiled eggs, quartered