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Categories: Healthy eating, Quick and easy, Salads, Vegetarian

Green-on-green salad

Although in this country we usually find sorrel packaged as an herb in produce sections of supermarkets (at $2 for less than an ounce!), in the late spring and summer this spinach-like leafy green makes its way into farmers markets ... Read more

Total time: 35 minutes | Serves 6
Note: There's sorrel in both the salad and the dressing.
  • 2 cups torn butter lettuce
  • 2 cups chopped romaine
  • 4 cups torn sorrel
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 clove garlic, crushed
  • 1/4 cup chopped green onion
  • 2 cups chopped sorrel
  • 2 anchovy fillets, chopped
  • 1 teaspoon lemon juice
  • 1 teaspoon dill weed
  • 1 tablespoon milk
  • Salt and pepper

Step 1Toss together the butter lettuce, romaine and torn sorrel in a glass bowl. Cover with damp paper towels and refrigerate until ready to serve.

Step 2While 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.

Step 3Spoon the dressing onto chilled greens and toss gently.

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.
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