2 to 3 medium heads butterhead lettuce, torn, or 6 to 8 cups mixed baby salad greens
1-1/2 cups assorted fresh herbs, such as chives, basil, parsley, or mint, torn
12 to 16 radishes, thinly sliced
Instructions
For dressing, in bowl combine lemon peel and juice, garlic, mustard, and 1/4 teaspoon each salt and pepper. Slowly whisk in oil until thickened. Whisk in sour cream.
Toss together lettuce and herbs; transfer to serving platter. Top with sliced radishes; pass dressing.
Originally Submitted
1/23/2011
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You can add this Herb Salad with Creamy Lemon Dressing recipe to your own private DesktopCookbook.
