Green Salad with Sweet and Tangy Dressing

I made salad dressing! And, I liked it! Actually, the dressing wasn't anything fancy, since I picked a recipe that I could make with ingredients that I already had in the house. (In the future, I think I might try out a poppy seed dressing, but I honestly don't even know where in a grocery store you find poppy seeds. With the spices?)

Here's the salad that I made, which was modified from one I found on allrecipes.com.

Green Salad with Sweet and Tangy Dressing

(approximately 4 Weight Watchers points per serving)

• Lettuce: I used a mixture of baby spinach and romaine
• Feta cheese
• Grape Tomatoes (these were just for Chris- I don't eat raw tomatoes)
• Other good additions/substitutions for next time would be dried cranberries or crumbled bacon

Dressing:

• 1/3 cup extra virgin olive oil
• 3 tablespoons sugar
• 2 tablespoons red wine or balsamic vinegar (I used red wine vinegar)
• 1 tablespoon sour cream (I used light)
• 1/2 teaspoon Dijon mustard
• You can add fresh herbs, grated Parmesan or freshly ground pepper if you like

Combine salad dressing ingredients in a jar with a tight fitting lid. Shake well to combine, then drizzle over salad. Unused dressing can be stored in the fridge for about a week or so.

By the way, here's my jar with a tightly fitting lid. A baby bottle. Hmm, maybe I could invest in an actual salad dressing bottle someday, so that it would look more like the picture at the top.