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Red Pepper Salad with Parsley Dressing

By: Mary-Lynne Mason  
"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."

Rating: This weblink has been rated 4 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 164 people have saved this

Prep Time:
20 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

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 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 red bell 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.

Footnotes

  • Nutritional Analysis: One serving (1 cup) equals 116 calories, 10 g fat (2 g saturated fat), 1 mg cholesterol, 305 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 2 fat, 1 vegetable.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 27, 2007 by KymInNM 
This was a good salad with a nice mix of greens. I used green onion instead of white, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 13, 2009 by deeray82 
I actually wasn't able to get my hands on the watercress, and I just used iceberg lettuce... MORE

 
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