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Ingredientes
- 8 c. assorted baby greens (such as escarole, radicchio, endive and mache)
- 1 x shallot chopped
- 1 Tbsp. Dijon mustard
- 2 Tbsp. white wine vinegar
- 1 x lemon zested and juiced
- 1 pch cayenne pepper
- 1/3 c. extra-virgin extra virgin olive oil
- 1/2 c. lowfat sour cream Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Combine the baby greens in a salad bowl.
- In a mini food processor, pulse together the shallot, mustard, vinegar, lemon juice, zest and cayenne. Add in the extra virgin olive oil and pulse again to combine.
- Add in the lowfat sour cream and blend for 30 seconds till creamy. Taste and season with salt and pepper. Drizzle over the greens and toss to coat and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 409g | |
| Recipe makes 4 servings | |
| Calories 421 | |
| Calories from Fat 180 | 43% |
| Total Fat 20.37g | 25% |
| Saturated Fat 2.72g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1115mg | 46% |
| Potassium 377mg | 11% |
| Total Carbs 43.62g | 12% |
| Dietary Fiber 17.3g | 58% |
| Sugars 10.51g | 7% |
| Protein 16.1g | 26% |
