2 to 3 cups of leftover dressed salad, tossed 1 cup of fresh or canned chicken broth, not dehydrated salt and pepper sour cream, garnish Chopped chives or other fresh herbs, garnish
Place leftover greens in blender or food processor with 1/2 cup of stock. Blend briefly, then add enough remaining broth to achieve desired consistency. Add salt and pepper to taste. Chill thoroughly. Top with sour cream and chives or other herbs. 4 servings
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