Try this Green Salad with Dill Dressing recipe, or contribute your own.
Suggest a better descriptionIn 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 bobbi744@sojourn.com Recipe by: Taste of Home Magazine, Dec/Jan 94, p. 32 Posted to MC-Recipe Digest V1 #473 by Roberta Banghart
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Serving Size: 1 Serving (249g) | ||
Recipe Makes: 8 | ||
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Calories: 98 | ||
Calories from Fat: 62 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 1.4mg | 0 % | |
Sodium 35.3mg | 1 % | |
Potassium 491.6mg | 13 % | |
Total Carbohydrate 8.5g | 3 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 4.7g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 98
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