|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 5g||16%|
|Total Sugars 5g|
|Vitamin C 58mg||291%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
It's an easy three-ingredient, one-bowl recipe. The salad dressing, made with heavy cream or half-and-half, is mixed in the bottom of a bowl with lemon juice and sugar, and then the torn greens are added. The greens are tossed in the creamy dressing to completely envelop them, and the salad is ready to be served. It couldn't get much easier than that. Since the dressing is made without mayonnaise, those with egg allergies can indulge.
Many people who have visited Germany come back raving about their salads. Root vegetables often find their way, raw and cooked, into salads, and many people like the fact they don’t mix everything up with the lettuce but include several small portions of different salads on the same plate.
For the Dressing:
1/4 cup heavy cream, or half-and-half
2 teaspoons fresh lemon juice
2 teaspoons sugar
Milk, if needed
For the Salad:
6 to 8 cups crisp salad greens, torn into bite-size pieces
Sliced or chopped tomatoes, or other ingredients you like
Gather the ingredients.
In a large bowl, whisk together 1/4 cup heavy cream or half-and-half, 2 teaspoons fresh lemon juice and 2 teaspoons sugar until the sugar dissolves.
Add a little milk to thin, if necessary.
Add salad greens and tomatoes and any other ingredients shortly before serving and toss to coat.