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Herb Salad with Creamy Lemon Dressing
Ingredients
-
Finely shredded peel and juice from 2 medium lemons
-
3
cloves garlic, minced
-
2
teaspoons Dijon-style mustard
-
1/2
cup olive oil
-
1/2
cup sour cream
-
2
- 3
medium heads butterhead lettuce, torn, or 6 to 8 cups mixed baby salad greens
-
1 1/2
cups assorted fresh herbs, such as chives, basil, parley, or mint, torn
-
12
- 16
radishes, thinly sliced
Directions
1. For dressing, in bowl combine lemon peel and juice, garlic, mustard, and 1/4 teaspoon each salt and pepper. Slowly whisk in oil until thickened. Whisk in sour cream.
2. Toss together lettuce and herbs; transfer to serving platter. Top with sliced radishes; pass dressing. Makes 6 to 8 servings.
Nutrition Facts
(Herb Salad with Creamy Lemon Dressing)
- Servings Per Recipe 6,
- Calories 215,
- Protein (gm) 2,
- Carbohydrate (gm) 5,
- Fat, total (gm) 22,
- Cholesterol (mg) 7,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 14,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 1,
- Vitamin A (IU) 3110,
- Vitamin C (mg) 30,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 69,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 161,
- Potassium (mg) 281,
- Calcium (DV %) 71,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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