Mixed Greens with Cardamom-Curry Dressing
This salad can be prepared in 10 minutes. Making the dressing in advance saves additional time and allows the flavors to mellow and blend.
Ingredients
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1 8-ounce container dairy sour cream
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1/2 cup grapefruit juice or ruby red grapefruit juice
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1 tablespoon honey
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1 teaspoon curry powder
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1 teaspoon ground cardamom
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1/2 teaspoon ground cinnamon
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1/4 to 1/2 teaspoon ground black pepper
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1/3 cup salad oil
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Freshly ground black pepper (optional)
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20 cups mesclun or other torn salad greens (about two-and-a-half 5-ounce packages)
Directions
1.
For dressing, in a blender or food processor bowl combine sour cream, grapefruit juice, honey, curry powder, cardamom, cinnamon, and pepper. Cover and blend or process until combined. With blender or processor running, slowly add salad oil in a steady stream until mixture is thickened. Cover and chill until ready to serve. Dressing can be prepared up to 3 days ahead of time.
2.
Before serving, stir dressing to combine. Sprinkle with additional freshly ground pepper. Serve dressing with mesclun. Makes 12 servings.
Nutrition information
Calories 128, Total Fat 12 g, Saturated Fat 4 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 3 g, Cholesterol 10 mg, Sodium 15 mg, Carbohydrate 5 g, Fiber 0 g, Protein 1 g. Daily Values: Vitamin C 10%, Calcium 4%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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