Garden salad with creamy lemon dressing
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | cups | Torn romaine lettuce |
| ⅔ | cup | Thinly sliced seeded peeled cucumber |
| ½ | cup | Thinly sliced carrot |
| ⅓ | cup | Sliced green onions |
| 6 | Cherry tomatoes, halved | |
| ½ | cup | Nonfat sour cream |
| 2 | tablespoons | Grated Parmesan cheese |
| 1½ | tablespoon | Lemon juice |
| 1½ | teaspoon | Water |
| 1½ | teaspoon | Vegetable oil |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
Directions
Combine first 5 ingredients in a large bowl.
Combine sour cream and next 6 ingredients (sour cream through pepper) in a small bowl; stir well with a wire whisk. Spoon dressing over salad; toss gently to coat. Yield: 4 servings (serving size: 2 cups).
Per serving: 134 Calories; 4g Fat (22% calories from fat); 6g Protein; 21g Carbohydrate; 7mg Cholesterol; 255mg Sodium Recipe by: Cooking Light, Sept. 1995, page 77 Posted to MC-Recipe Digest V1 #399 by igor@... on Jan 28, 1997.