Herb Salad with Creamy Lemon Dressing

By CarolineNGa

Ingredients

• Finely shredded peel and juice from 2 medium lemons
• 3 clovesgarlic, minced
• 2 teaspoons Dijon-style mustard
• 1/2 cup olive oil
• 1/2 cup sour cream
• 2 - 3 mediumheads 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

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

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, cal. (kcal) 215, Fat, total (g) 22,
chol. (mg) 7, sat. fat (g) 5, carb. (g) 5, Monosaturated fat (g) 14, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 1,
pro. (g) 2, vit. A (IU) 3110, vit. 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 (mg) 71, iron (mg) 2,
Percent Daily Values are based on a 2,000 calorie diet