1/3 cup finely chopped onion
1/3 cup olive oil
1/4 cup minced fresh parsley
2 tablespoons red wine vinegar
2 tablespoons reduced fat sour cream
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
6 cups torn Boston lettuce
2 cups watercress, stems removed
3 1/2 cups sliced fresh mushrooms
1 teaspoon lemon juice
2 large red bell peppers, cut into 1 inch pieces
In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Refrigerate until serving.
In a salad bowl, combine the lettuce and watercress. Toss the mushrooms with lemon juice; add to greens. Top with red peppers. Drizzle with dressing; toss to coat.