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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."

Rate/Review | Read Reviews (2)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

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

In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Refrigerate until serving.
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.