Mixed Green Salad with Blue Dressing
Serve with any grilled or roasted meat or poultry.

Servings: 6

• 1/3 cup fresh Italian parsley
• 1/3 cup mild soft blue cheese like cambozola
• 1/3 cup reduced fat sour cream
• 1/3 cup low fat mayonnaise (we used Hellmann's®)
• 1/3 cup well-shaken buttermilk
• 1 tablespoon rice wine vinegar
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup finely chopped fresh chives

• 5 cups torn romaine lettuce, that has been torn into bite size pieces
• 3 cups radicchio, that has been torn into bite size pieces
• 3 cups arugula, that has been torn into bite size pieces

Blend parsley, cheese, sour cream, and mayonnaise in a food processor until smooth. Blend in buttermilk, vinegar, salt, and pepper. Transfer to a bowl and
stir in chives. (Makes about 2 cups)

Toss greens together in a large bowl, then toss with 1/2 cup dressing. Serve remaining dressing on the side. Quite a bit will be left over. Refrigerate to use

Per Serving: 55 Calories; 3g Fat (46.5% calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 484mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.


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