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Green Salad with Dill Dressing

 Green Salad with Dill Dressing
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
8 ServingsPrep: 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 canola 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.
Nutritional Facts:Diabetic Exchanges: One serving with one tablespoon dressing (prepared with reduced-fat sour cream and without added salt) equals 1-1/2 fat, 1 vegetable; also, 101 calories, 20 mg sodium, 0 cholesterol,

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Green Salad with Dill Dressing (continued)

Nutritional Facts: 7 gm carbohydrate, 3 gm protein, 9 gm fat.