Directions:
- Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)
- Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 331.96 Kcal (1390 kJ) | ||
| Calories from fat | 296.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.96g | 51% | |
|---|---|---|---|
| Cholesterol | 41.21mg | 14% | |
| Sodium | 1513.38mg | 63% | |
| Potassium | 223.61mg | 5% | |
| Total Carbs | 6.54g | 2% | |
| Sugars | 2.04g | 8% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 3.69g | 7% | |
| Vitamin C | 11.6mg | 19% | |
| Iron | 0.7mg | 4% | |
| Calcium | 100.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 246.17 Kcal (1031 kJ) | ||
| Calories from fat | 219.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.44g | 51% | |
|---|---|---|---|
| Cholesterol | 30.56mg | 14% | |
| Sodium | 1122.27mg | 63% | |
| Potassium | 165.82mg | 5% | |
| Total Carbs | 4.85g | 2% | |
| Sugars | 1.51g | 8% | |
| Dietary Fiber | 0.72g | 4% | |
| Protein | 2.74g | 7% | |
| Vitamin C | 8.6mg | 19% | |
| Iron | 0.5mg | 4% | |
| Calcium | 74.3mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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