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“This recipe is from the Edith Adams column in the Vancouver Sun. This is fabulous on fresh tomatoes from your garden. The dressing must be made at least one hour in advance of serving in order to allow the flavours to develop.”
READY IN:
30mins
SERVES:
6
YIELD:
1 1/2 cups dressing
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, blend sour cream, mayonnaise, lemon juice, tarragon, dill weed and garlic. Fold in onion, watercress, spinach, parsley and blue cheese. Cover and chill the dressing for at least one hour.
  2. To serve, arrange sliced tomatoes on lettuce leaves and top with dressing.

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