Green Salad with Dill Dressing

Category: Salad

Cuisine: American

☆☆☆☆

4 reviews 
Ready in 15 minutes

Ingredients

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


Directions

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 bobbi744@sojourn.com Recipe by: Taste of Home Magazine, Dec/Jan 94, p. 32 Posted to MC-Recipe Digest V1 #473 by Roberta Banghart <bobbi744@sojourn.com> on Feb 05, 1997.

Reviews

☆☆☆

steve771
☆☆☆☆☆

Excellent, EASY and quick dressing recipe.

steve771
☆☆☆☆

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
☆☆☆☆

This one is very diabetic-friendly and it looks great on the table.

promfh

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