Mixed Greens with Cardamom-Curry Dressing
Recipe from
Better Homes and Gardens
This salad can be prepared in 10 minutes. Making the dressing in advance saves additional time and allows the flavors to mellow and blend.
Servings:
12 servings
Total Time:
10 mins
Ingredients
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1 8-ounce containerdairy sour creamsee savings
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1/2 cupgrapefruit juice or ruby red grapefruit juicesee savings
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1 tablespoonhoneysee savings
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1 teaspooncurry powdersee savings
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1 teaspoonground cardamomsee savings
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1/2 teaspoonground cinnamonsee savings
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1/4 to 1/2 teaspoonground black peppersee savings
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1/3 cupsalad oilsee savings
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Freshly ground black pepper (optional)see savings
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20 cupsmesclun or other torn salad greens (about two-and-a-half 5-ounce packages)see savings
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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
Per serving: 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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