Romaine Heart Salad with Creamy Chili Dressing

1. 1

   In a medium bowl, place the sour cream, mayonnaise, lemon juice, and chili powder; season with salt and pepper.

2. 2

   Whisk to combine.

3. 3

   Remove the dark outer leaves from each head of romaine, leaving the heart; place leaves in a plastic bag lined with a paper towel and refrigerate for another use.

4. 4

   Slice the hearts in half lengthwise.

5. 5

   Place one half on each plate; top with the dressing.

6. 6

   Sprinkle with the scallions and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.