Green-On-Green Salad

Recipe Ingredients

2 cups	396g / 13oz	Torn butter lettuce
2 cups	292g / 10oz	Chopped romaine
4 cups	948ml	Torn sorrel - see * Note
3/4 cup	177ml	Mayonnaise
1/4 cup	59ml	Sour cream
1		Garlic clove - crushed
1/4 cup	15g / 0.5oz	Chopped green onion
2 cups	292g / 10oz	Chopped sorrel
2		Anchovy fillets - chopped
1 teaspoon	5ml	Lemon juice
1 teaspoon	5ml	Dill weed
1 tablespoon	15ml	Milk
		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.

Source:
The Los Angeles Times, 06-18-2003

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