Red Pepper Salad with Parsley Dressing Recipe

Red Pepper Salad with Parsley Dressing Recipe photo by Taste of Home

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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.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Red Pepper Salad with Parsley Dressing Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

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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 to 1/2 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 sweet red 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. Yield: 8 servings.

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.

Originally published as Red Pepper Salad with Parsley Dressing in Light & Tasty August/September 2001, p23