With a big holiday meal, a light colorful salad is the perfect side dish, especially with this flavorful dressing. I like to make this pretty, tasty salad for the holidays or anytime. —Lucy Meyring, Walden, Colorado
Green Salad with Dill Dressing
Green Salad with Dill Dressing
Prep Time
20 min
Yield
8 servings
Ingredients
- 2 tablespoons sour cream
- 2 tablespoons red wine vinegar
- 2 teaspoons dill weed
- 1 teaspoon Dijon mustard
- 1/4 cup canola oil
- 3 tablespoons olive oil
- 1/4 teaspoon salt, optional
- SALAD:
- 4 cups torn romaine
- 2 cups torn Boston or Bibb lettuce
- 1 large green pepper, cut into strips
- 1 small cucumber, sliced
- 1 large tomato, chopped
- 1 carrot, shredded
- 4 green onions, sliced
- 3 radishes, sliced
Directions
- Whisk together first four ingredients; gradually whisk in oils and, if desired, salt until blended. Refrigerate at least 30 minutes.
- In a large bowl, toss together salad ingredients; refrigerate, covered, until serving. Serve with dressing, stirring to recombine if needed.
Nutrition Facts
1 cup: 139 calories, 13g fat (2g saturated fat), 1mg cholesterol, 29mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2-1/2 fat, 1 vegetable.
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