Notice: Undefined index: HTTP_ACCEPT_ENCODING in /home/cookingindex/public_html/includes/dbconnect.php on line 6
Green-On-Green Salad Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasGreen-On-Green Salad Recipe - Cooking Index

Green-On-Green Salad

Courses: Salads
Serves: 6 people

Recipe Ingredients

2 cups 396g / 13ozTorn butter lettuce
2 cups 292g / 10ozChopped romaine
4 cups 948mlTorn sorrel - see * Note
3/4 cup 177mlMayonnaise
1/4 cup 59mlSour cream
1   Garlic clove - crushed
1/4 cup 15g / 0.5ozChopped green onion
2 cups 292g / 10ozChopped sorrel
2   Anchovy fillets - chopped
1 teaspoon 5mlLemon juice
1 teaspoon 5mlDill weed
1 tablespoon 15mlMilk
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

* Note: When you're shopping for sorrel, look for bright green leaves with tender stems. The larger the leaves, the older (and thus more strongly flavored) the sorrel will be. Avoid leaves that are yellow-green or wilted.

Toss together the butter lettuce, romaine and torn sorrel in a glass bowl. Cover with damp paper towels and refrigerate until ready to serve.

While the greens are chilling, place the mayonnaise, sour cream, garlic, green onion, chopped sorrel, anchovies, lemon juice, dill weed and milk in a blender and blend until smooth. Add salt and pepper to taste, then blend to incorporate them.

Spoon the dressing onto chilled greens and toss gently.

This recipe yields 6 servings of salad greens, 1 1/2 cups of dressing.

For each serving using 1 tablespoon of dressing: 132 calories; 97 mg. sodium; 10 mg. cholesterol; 12 grams fat; 2 grams saturated fat; 6 grams carbohydrates; 1 gram protein; 1 gram fiber.

The Los Angeles Times, 06-18-2003


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.