Floral Spring Salad with Herbed Dressing

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Floral Spring Salad with Herbed Dressing
Makes: 8  servings Prep 20 mins Start to Finish 20 mins


  • 1 cup  mayonnaise
  • 1/2 cup  reduced-fat sour cream
  • 1/2 cup  chopped scallion, green part only
  • 2 tablespoons  chopped fresh tarragon
  • 4 anchovy fillets packed in oil, drained and chopped
  • 2 tablespoons  drained capers
  • 2 tablespoons  fresh lemon juice, or to taste
  • 4 heads assorted lettuce, such as red leaf, Boston, and Bibb, leaves separated


1. For salad dressing, pulse together mayonnaise, sour cream, scallion, tarragon, anchovies, capers, and juice in a food processor until smooth and pale green. Transfer to a small pitcher; salt and pepper to taste. Keep dressing chilled, covered, until ready to serve. The recipe makes more dressing than you will need for the salad.

2. Decoratively arrange lettuce leaves in a large serving bowl, standing them up to form a flower. Keep chilled, loosely covered with a damp paper towel, until ready to serve. Serve salad with dressing on the side. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)145,
  • Fat, total(g)3,
  • chol.(mg)12,
  • sat. fat(g)3,
  • carb.(g)7,
  • fiber(g)2,
  • pro.(g)3,
  • sodium(mg)181,
  • Percent Daily Values are based on a 2,000 calorie diet
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