Dilly Romaine Salad Recipe

5 1
Dilly Romaine Salad Recipe
Dilly Romaine Salad Recipe photo by Taste of Home
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Dilly Romaine Salad Recipe

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5 1
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 10 min.

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

Nutritional Facts

1 each: 109 calories, 10g fat (2g saturated fat), 3mg cholesterol, 188mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 2g protein.

  • 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
  1. 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).
Originally published as Dilly Romaine Salad in Taste of Home June/July 2003, p33

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