A colorful salad for spring

Ingredients

• 1/4 cup light mayonnaise
• 1/4 cup reduced-fat sour cream
• 1 tablespoon Donum Terrae Raspberry Vinegar or Blueberry Vinegar
• 1 tablespoon minced shallot
• 1/4 teaspoon Worcestershire sauce
• Coarse salt and ground pepper
• 3/4 cup crumbled blue cheese (about 3 ounces)
• 2 carrots, trimmed and peeled
• 15 medium-size red radishes (about 6 ounces), ends trimmed, thinly sliced
• 1 head iceberg lettuce, cored and torn into bite-size pieces

Instructions

In a large bowl, whisk together mayonnaise, sour cream, vinegar, shallot, Worcestershire, 1/8 teaspoon pepper, and 1/4 cup cold water. Stir in 1/2 cup cheese, breaking up any large pieces with a fork; set aside. With a vegetable peeler, peel carrots into long, thin ribbons; add to bowl with dressing along with radishes and lettuce. Toss to combine; season lightly with salt. Divide among four bowls; sprinkle with remaining 1/4 cup cheese