Summer vegetable salad with lemon sour cream dressing
I love giving everyone their own little bottle of dressing when having a dinner party.
- Heat a medium saucepan of water and blanch the zucchini ribbons for 30 seconds to a minute, until they are wavy.
- Drain on paper towels. Add the peas to the water and cook for 1 minute, then drain. In a large bowl, combine the mesclun with drained zucchini and peas.
- Divide between two plates. Top with torn bocconcini and sprinkle with almonds. Serve with a little bottle of dressing.
- For the dressing, whisk the ingredients together until smooth and liquid (add warm water to thin, if needed).