Recipe: Green-on-green salad

Total time: 35 minutes

Servings: 6 servings of salad greens, 1 1/2 cups of dressing

Note: There’s sorrel in both the salad and the dressing.

2 cups torn butter lettuce

2 cups chopped romaine

4 cups torn sorrel

3/4 cup mayonnaise

1/4 cup sour cream

1 clove garlic, crushed

1/4 cup chopped green onion

2 cups chopped sorrel

2 anchovy fillets, chopped

1 teaspoon lemon juice

1 teaspoon dill weed

1 tablespoon milk

Salt and pepper

1. Toss together the butter lettuce, romaine and torn sorrel in a glass bowl. Cover with damp paper towels and refrigerate until ready to serve.

2. While the greens are chilling, place the mayonnaise, sour cream, garlic, green onion, chopped sorrel, anchovies, lemon juice, dill weed and milk in a blender and blend until smooth. Add salt and pepper to taste, then blend to incorporate them.

3. Spoon the dressing onto chilled greens and toss gently.

For each serving using 1 tablespoon of dressing: 132 calories; 97 mg. sodium; 10 mg. cholesterol; 12 grams fat; 2 grams saturated fat; 6 grams carbohydrates; 1 gram protein; 1 gram fiber.