• 7 Ratings

A different mix of lettuces can be used in this easy salad.

Martha Stewart Living, April 1996

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Blanch asparagus for 1 minute. Drain and cool under cold running water.

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  • In a large salad bowl, toss together red leaf, romaine, frise asparagus, and black olives.

  • In a medium bowl, whisk together vinegar, salt and pepper, and sour cream. Slowly whisk in the olive oil until completely combined. Pour vinaigrette over the salad, toss to coat, and serve immediately.

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Reviews

7 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
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