Romaine Hearts with Cucumber Ranch Dressing
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 35 |
| pro | 2 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | 1 g |
| chol | 3 mg |
| sodium | 118 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 4 |
| vit A | 14 |
| vit C | 37 |
| folate | 32 |
Serve this crisp salad fully dressed, or dress the romaine and peppers lightly and serve with the remaining dressing on the side so guests can take as much as they like. If you're using field cucumbers, peel and seed them before grating.
Ingredients
Preparation
Cucumber Ranch Dressing: In bowl, whisk together sour cream, mayonnaise, milk, lemon juice, mustard, salt and pepper. (Make-ahead: Cover and refrigerate for up to 1 day.) Add cucumber and chives; set aside in refrigerator.
Trim stem ends off romaine; separate leaves. Arrange on serving plate. Drizzle with dressing; sprinkle with yellow pepper.
Source : Canadian Living Magazine: July 2005
- Keywords : Salad; Make-Ahead; Lettuce; Cucumbers; Yellow Peppers; Mayonnaise; Sour Cream;
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