Recipe courtesy of Ree Drummond
Episode: Cedars
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Total:
2 hr 15 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy
Total:
2 hr 15 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Dressing:
Salad:

Directions

Watch how to make this recipe.

For the dressing: Mince the garlic with a knife and then sprinkle about 1/8 to 1/4 teaspoon of salt on it and mash it into a paste with a fork. Chop the parsley, chives and basil very finely and add to the garlic.

In a bowl, combine the garlic mixture, mayonnaise, sour cream, Parmesan, cayenne, paprika and Worcestershire, tasting frequently and adjusting the seasonings as needed. Chill for a couple of hours before serving. Thin with a little milk before using if desired.

For the salad: To assemble, layer chunks of the iceberg lettuce on a platter. In lines, lay on the grated cheese, shredded carrots and cucumber slices, and sprinkle the sunflower seeds over the top. Drizzle on the dressing and serve.

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