Romaine Hearts with Cucumber Ranch Dressing
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.
Servings: 8
Ingredients:
| 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% |
-
2 hearts of romaine
1/4 cup (50 mL) finely diced sweet yellow pepper
Cucumber Ranch Dressing:
1/3 cup (50 mL) light sour cream
2 tbsp (25 mL) light mayonnaise
2 tbsp (25 mL) milk
1 tsp (2 mL) lemon juice
1/2 tsp (2 mL) Dijon mustard
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) grated seeded cucumber
2 tbsp (25 mL) minced fresh chives or green onion
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.
Additional Information
Source
Canadian Living Magazine: July 2005
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