Red Pepper Salad with Parsley Dressing |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A tangy sour cream dressing tops this colorful combination of veggies. I get rave reviews whenever I serve this crunchy salad, relates Mary-Lynne Mason of Janesville, Wisconsin. Ingredients:
1/3 cup finely chopped onion |
1/3 cup olive oil |
1/4 cup minced fresh parsley |
2 tablespoons red wine vinegar |
2 tablespoons reduced-fat sour cream |
1 teaspoon salt |
1 teaspoon sugar |
1/4 to 1/2 teaspoon pepper |
6 cups torn boston lettuce |
2 cups watercress, stems removed |
3-1/2 cups sliced fresh mushrooms |
1 teaspoon lemon juice |
2 large sweet red peppers, cut into 1-inch pieces |
Directions:
1. In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Refrigerate until serving.
2. In a salad bowl, combine the lettuce and watercress. Toss the mushrooms with lemon juice; add to greens. Top with red peppers. Drizzle with dressing; toss to coat. Yield: 8 servings.
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