URSULA'S SALAD (Adapted from Ursula's Cooking School)

I tried this recipe while attending a cooking class at Atlanta’s Ursula’s Cooking School. It quickly has become my favorite salad—the combination of flavors is amazing!

2 heads romaine chopped
1 sweet onion sliced thin
1/2 red bell pepper, sliced thin
(throw in any other veggies that sound good to you though – shredded carrots, mushroom slices, tomatoes, cucumber, broccoli- whatever)

2 TBSP Apple Cider Vinegar
2 TBSP extra virgin olive oil
1/4 tsp salt
3/4 tsp lemon pepper
1/4 tsp tarragon
1/2 tsp sugar
2 tsp sour cream
2 TBSP mayo

Prepare salad vegetables and place in a large bowl.

Then mix all dressing ingredients in a separate bowl and whisk until blended (or pour into a mason jar and shake vigorously).

Pour over the salad just before serving.

The dressing easily can be made a few days in advance and stored in an airtight container (or mason jar) in the fridge – then transport to your tailgate function and pour over the salad just before serving.

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