Dill Garden Salad
I love to cut up whatever fresh vegetables I have on hand and toss them with this delicious dressing and fresh dill. This salad shows up on our table regularly during the summer. —Bethany Martin, Lewisburg, Pennsylvania
Ingredients
- 3 cups chopped English cucumbers
- 1 large tomato, seeded and cut into 1/2-inch pieces
- 1 small sweet red pepper, chopped
- 2 tablespoons chopped sweet onion
- 3 tablespoons reduced-fat mayonnaise
- 4 teaspoons olive oil
- 2 teaspoons sugar
- 2 teaspoons rice vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2-1/2 teaspoons snipped fresh dill
Reviews
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This is good! Light and crunchy, a nice accompaniment with a sandwich at lunchtime or served with a grilled dinner. I skipped the tomatoes (not my thing) and substituted sliced red radishes and carrots. I like that it doesn't make a huge amount because, for me, this salad is better eaten the day it's made.
Nice and light, good flavor
I loved the dressing, This would be great for a summer cookout.
I added carrots, green pepper and cilantro. Very good.
*****
Very good.