Arugula, radicchio, and Belgian endive salad with creamy garlic dressing

This colorful trio of salad greens features a creamy garlic dressing you’ll want to drizzle on everything. All you have to do to make the dressing is blend together some fat-free yogurt, vegetable oil, apple-cider vinegar, corn syrup, garlic of course, salt, and pepper in a food processor or blender and it's ready to go—it's that easy! It nicely complements the arugula, radicchio, and endive mixture. You can also make it ahead, if you like; the dressing will keep in a tightly sealed container in the refrigerator for up to three days. Feel free to substitute the peppery arugula with spinach or kale if you don't like the taste.