Mixed Baby Greens With Creamy Dressing

Mixed Baby Greens With Creamy Dressing
6 cups mixed baby greens or desired salad greens, torn into bite-size pieces
2 tablespoons white wine vinegar or tarragon vinegar
2 tablespoons olive oil (extra-virgin preferred)
2 tablespoons low-sodium chicken broth
1 tablespoon minced fresh herbs (such as basil, dill, chives or marjoram)
1 tablespoon nonfat or low-fat sour cream
Place baby greens in a salad bowl. Cover with plastic wrap and chill until serving time.
For dressing, in a jar with a tight-fitting lid, combine remaining ingredients except sour cream. Cover and shake until well-combined. Add sour cream. Cover and shake well. Dressing can be chilled, covered, until serving time or used right away.
Before serving, drizzle dressing over greens. Toss gently until well-coated. Serve immediately.
Serves eight.
Cook's notes: Even if you're not serving 8 people, go ahead and make the entire amount of dressing and use only what you need. You can refrigerate the remaining dressing in the jar for up to 3 days. Shake dressing well before using.
Nutrition values per serving: 41 calories, 4 g fat (0 g saturated), 2 g carbohydrates, 1 g protein, 0 mg cholesterol, 36 mg sodium.
"American Heart Association Cookbook" (1998 Times Books)