Dilly Romaine Salad Recipe

Dilly Romaine Salad Recipe photo by Taste of Home

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Fresh dill gives a nice zing and flavor to the dressing for this refreshing salad. I seldom use store-bought dressings anymore, now that I know how easy it is to mix up my own homemade versions. -Catherine Dawe, Kent, Ohio

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Dilly Romaine Salad Recipe

Prep/Total Time: 10 min.

Yield: 12 Servings

10 10

Ingredients

8 cups torn romaine
1 medium cucumber, sliced
1 cup halved cherry tomatoes
1 small red onion, sliced and separated into rings
CREAMY DILL DRESSING:
1/2 cup evaporated milk
1/2 cup canola oil
3 tablespoons cider vinegar
2 teaspoons minced fresh dill
1/2 teaspoon onion salt
1/2 teaspoon dried minced onion
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/8 teaspoon white pepper

Directions

In a large salad bowl, toss the romaine, cucumber, tomatoes and onion. In a jar with a tight-fitting lid, combine the dressing ingredients; cover and shake well. Serve with salad. Refrigerate any leftover dressing. Yield: 12 servings (1 cup salad dressing).

Nutritional Facts 1 serving (1 each) equals 109 calories, 10 g fat (2 g saturated fat), 3 mg cholesterol, 188 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Dilly Romaine Salad in Taste of Home June/July 2003, p33

Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.