This delicious dressing is one of my favorites--easy and satisfying.  Chopped roast chicken and piping hot homemade croutons make this a meal in itself.  Please be sure to only dress the amount of salad you will eat for dinner: once you put this creamy dressing on, the lettuce will not keep in the fridge--gets all icky and wilty. To read my related blog post, please click here.

Serves: 4


1/4 cup avocado mayonnaise from Sir Kensington
1/4 cup whole-fat sour cream
dash garlic powder (to taste) 
2 Tbsp. organic red wine vinegar
2 tsp. good dijon mustard
1 tsp. Worcestershire sauce
1/2 tsp. organic lemon juice
dash freshly-ground black pepper
1 Tbsp. freshly-grated parmesan cheese (more or less), or shaved parmesan broken into bits

Whisk all ingredients together until thoroughly combined.  Drizzle over fresh lettuce and toss to coat.  The dressing will keep for up to a week in the refrigerator--store in a container with a lid.