Herb Salad with Creamy Lemon Dressing

By JenHall

haven't tried this yet

Ingredients

• Finely shredded peel and juice from 2 medium lemons
• 3 cloves garlic, minced
• 2 tsp Dijon-style mustard
• 1/2 cup olive oil
• 1/2 cup sour cream
• 2 to 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 to 16 radishes, thinly sliced

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

Servings Per Recipe 6 to 8 servingsCalories215Total Fat (g)22Saturated Fat (g)5, Monounsaturated Fat (g)14, Polyunsaturated Fat (g)2, Cholesterol (mg)7, Sodium (mg)161, Carbohydrate (g)5, Total Sugar (g)1, Fiber (g)1, Protein (g)2, Vitamin C (DV%)51, Calcium (DV%)7, Iron (DV%)10, Percent Daily Values are based on a 2,000 calorie diet