Green Salad with Dill Dressing
Taste of Home
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With a big holiday meal, a light colorful salad is the perfect side dish, especially with this flavorful dressing. I like to make this pretty, tasty salad for the holidays or anytime. —Lucy Meyring, Walden, Colorado
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Chill
TIME: Prep: 10 min. + chilling
Ingredients:
- 1 head Boston lettuce, torn
- 1/2 bunch romaine, torn
- 4 green onions, sliced
- 3 radishes, sliced
- 1 large green pepper, cut into strips
- 1 large tomato, diced
- 1 carrot, shredded
- 1 small cucumber, sliced
- DILL DRESSING:
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons sour cream
- 1/4 cup vegetable oil
- 3 tablespoons olive oil
- 1/4 teaspoon salt, optional
- 2 teaspoons dill weed
Directions:
In a large bowl, combine the first eight 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.