Ingredients20 m servings 331 cals
- In the bottom of a 3-quart clear bowl place 3 cups of the romaine. Layer in the following order: tomatoes, bell peppers, fennel, the remaining 3 cups romaine, the mozzarella cheese, and bison pepperoni. Spoon Basil-Sour Cream Dressing over salad. Serve immediately or cover tightly and chill for up to 24 hours before serving.
- Basil-Sour Cream Dressing
- Combine mayonnaise, sour cream, milk, basil, salt, and black pepper in a medium bowl.
- Note: Recipe developed and tested by the Better Homes and Gardens® Test Kitchen using High Plains Bison products.
Per Serving: 331 calories; 28.4 g fat; 6.6 g carbohydrates; 18.3 g protein; 45 mg cholesterol; 800 mg sodium. Full nutrition
ReviewsRead all reviews 5
Family didn't care for fennel or basil in this recipe, but that is a personal choice. I thought the sausage was pretty good, maybe a little more spice would make it super tasty. Beautiful lookin...
I really liked the bison pepperoni...just full of flavor and made this a tasty salad! This is quick and easy and a great dinner for a hot summer night! TIP:If you cannot find leeks or do not car...
In order to accommodate dietary restrictions, I made a few changes. I used a mix of spring greens and spinach in place of romaine, omitted the mozzarella chunks, replaced the sour cream with lo...
Very good salad, the dressing made it. Creamy and the basil flavor stands out just enough without being overpowering. I did use partially dried basil instead of fresh because that is what I ha...