1 quart mixed greens (such as iceberg, Boston, or Bibb lettuce, romaine, escarole, or chicory)
1/2 cup sour cream
2 tablespoons chopped parsley
2 tablespoons dry white wine (such as chenin blanc)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1. Using only perfect leaves, wash, dry, tear into pieces, and chill greens before combining with dressing. Cold, dry leaves ensure a crisp salad.
2. Combine sour cream, parsley, wine, salt, and pepper.
3. At serving time, transfer greens to a large bowl, add dressing, and toss well.
ABOUT 6 SERVINGS