Ingredients
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1/2 cup mayonnaise
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1/2 cup sour cream
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1 tablespoon chopped dill
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1 tablespoon stone ground dijon mustard
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1 teaspoon hot sauce (or to taste)
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1 teaspoon cracked black pepper (or to taste)
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salt (to taste)
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1 cup iceberg lettuce, chopped finely
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1/4 cup shredded carrot
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1 cup blanched fresh corn kernels
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1 cup romaine lettuce, chopped finely
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1/2 cup cucumber, julienned
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1 tablespoon capers
Instructions
- Combine all dressing ingredients and whisk together well.
- Refrigerate when done.
- (Note: You can thin the dressing with some buttermilk if you prefer) Prepare salad ingredients.
- Starting at the top of the above list, place each ingredient in the bottom of a clear glass container.
- For instance, iceberg lettuce goes in first, followed by the romaine lettuce, the julienned cucumber, the carrots and so forth.
- Don't be afraid to pack or compress the ingredients a bit as you go if you're running out of room.
- If you're serving the salad soon, add dressing when each layer is finished.
- Otherwise, reserve dressing until just before serving.
- When finished, refrigerate.