Salad with double dressing

•1 iceberg lettuce cut into thin strips

•2 carrots cut julienne style

•2 cucumbers cut into thin strips

• 2 Tbsp lemon juice

• 1/3 C light olive oil

• 1 Tsp salt

• ½ Tsp black pepper

• 2 Tsp yellow asafetida powder

• 1 green bell pepper (capsicum)

• ¾ C sour cream

• 1/3 C lemon juice

• 2 Tbsp honey

• 1 Tsp salt

• 2 Tsp dried basil (or ½ C fresh basil leaves)

• 2 Tsp dried oregano

• ½ Tsp black pepper

• 2 Tsp yellow asafetida powder

• ¾ C extra virgin olive oil

1. Combine the vegetables in a large mixing bowl and keep aside.

2. For the sour cream dressing, blend all the ingredients except the sour cream

in a blender to a fine paste. Transfer to a serving bowl. Whisk the sour

cream until smooth and stir into the blended ingredients.

3. Blend all the ingredients except the olive oil in a blender. Transfer to a

serving bowl and stir in the oil at last.

4. Place the vegetables on a serving platter and pour both the dressings as

required and serve immediately.

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