Salad with Peppercorn Dressing


 This recipe serves 16


  • 3/4 cup sour cream Cream, sour, cultured
  • 1/4 cup mayonnaise Salad dressing, mayonnaise type, regular, with salt
  • 2 tbsp fresh lemon juice Lemon juice, raw
  • 3½--4 tbsp coarsely cracked black pepper
  • 1 tsp worcestershire sauce Sauce, Worcestershire
  • 1 cube beef bouillon, dissolved in 4 tsp water
  • salt Salt, table
  • milk ----optional Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • SALAD Oil, olive, salad or cooking
  • Romaine lettuce, Lettuce, cos or romaine, raw
  • sliced mushrooms Mushrooms, raw
  • cherry tomatoes Tomatoes, red, cherry, raw
  • bean sprouts


Step 1

Combine all ingredients except milk in a bowl. Whisk to blend. Thin with milk if desired. Place in a jar with a tight fitting lid and refrigerate at least 3 hours. NOTE: Serve over salad made of romaine lettuce, sliced fresh mushrooms. Top the salad with cherry tomatoes, bean sprouts, crumbled bacon, hard cooked egg wedges and crumbled blue cheese or cheddar cheese.


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