Green Salad with Dill Dressing

Green Salad with Dill Dressing

4 reviews, 4.2 star(s). 100% would make again

Ready in 1h

Try this Green Salad with Dill Dressing recipe, or contribute your own.


1/2 bn Romaine lettuce; torn
1 ts Dijon mustard
2 tb Sour cream
1/4 ts Salt; optional
1 head Boston lettuce; torn
3 Radishes; sliced
1 sm Cucumber; sliced
1 lg Green bell pepper; in strips
2 ts Dill weed
1 Carrot; shredded
1/4 c Vegetable oil
3 tb olive oil
2 tb Red wine vinegar
1 lg Tomato; diced
4 Green onions; sliced

Original recipe makes 8



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 Recipe by: Taste of Home Magazine, Dec/Jan 94, p. 32 Posted to MC-Recipe Digest V1 #473 by Roberta Banghart on Feb 05, 1997.

Verified by stevemur
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steve771 6y ago

Excellent, EASY and quick dressing recipe.
steve771 6y ago

I 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!
cdoo56 6y ago

This one is very diabetic-friendly and it looks great on the table.
promfh 10y ago

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