Ready in 1h
Try this Green Salad with Dill Dressing recipe, or contribute your own.
In a large bowl, combine the salad ingredients. Refrigerate. For dressing, whisk the vinegar and mustard in a small bowl. Whisk in remaining ingredients. Refrigerate for at least 30 minutes. stir well before serving with the salad. Yield: 8 servings. Makes 3/4 cup dressing. Diabetic Exchange: one serving with 1 Tbsp. dressing, prepared with light sour cream and without added salt : 1 1/2 fat, 1 vegetable 101 calories, 20 mg. sodium, 0 mg. cholesterol, 9 gr. fat, 7 gr. carbohydrate. Submitteed by Lucy Meyring, Walden, Colorado MC formatting by firstname.lastname@example.org Recipe by: Taste of Home Magazine, Dec/Jan 94, p. 32 Posted to MC-Recipe Digest V1 #473 by Roberta Banghart
steve771 6y ago
steve771 6y agoExcellent, EASY and quick dressing recipe.
cdoo56 7y agoI made this recipe replacing the sour cream with 2% greek yogurt, replaced the 1/4 c vegetable oil with 1/4 c olive oil and skipped the 3 TBSP of extra olive oil.. as a light version, I doubled all ingredients except the 1/4 c of olive oil. The salad consisted of: romaine, grape tomatoes, thinly sliced red onion, corn kernels, avocado and some chopped up roasted chicken. Great dinner salad!
promfh 10y agoThis one is very diabetic-friendly and it looks great on the table.