Name: Salad Bar Salad with Creamy Italian Dressing
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 6 to 8 servings
Ingredients: 1 to 2 cloves garlic; Salt; 2 tablespoons fresh flat-leaf parsley leaves; 1 tablespoon fresh chives; 3 fresh basil leaves; 1 cup (real) mayonnaise; 1/2 cup sour cream; 1/3 cup grated Parmesan; Cayenne pepper, as needed; Paprika, as needed; Worcestershire sauce, as needed; 2 iceberg heads, cut into chunks; 1/2 cup grated Cheddar; 2 carrots, shredded; 1 cucumber, sliced; 1/4 cup sunflower seeds

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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Salad Bar Salad with Creamy Italian Dressing

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