Green Salad with Dill Dressing Recipe

4.5 1 4
Green Salad with Dill Dressing Recipe
Green Salad with Dill Dressing Recipe photo by Taste of Home
Publisher Photo

Green Salad with Dill Dressing Recipe

Read Reviews
4.5 1 4
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 2 tablespoons sour cream
  • 2 tablespoons red wine vinegar
  • 2 teaspoons dill weed
  • 1 teaspoon Dijon mustard
  • 1/4 cup canola oil
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt, optional
  • SALAD:
  • 4 cups torn romaine
  • 2 cups torn Boston or Bibb lettuce
  • 1 large green pepper, cut into strips
  • 1 small cucumber, sliced
  • 1 large tomato, chopped
  • 1 carrot, shredded
  • 4 green onions, sliced
  • 3 radishes, sliced

Directions

Whisk together first four ingredients; gradually whisk in oils and, if desired, salt until blended. Refrigerate at least 30 minutes.
In a large bowl, toss together salad ingredients; refrigerate, covered, until serving. Serve with dressing, stirring to recombine if needed. Yield: 8 servings.
Originally published as Green Salad with Dill Dressing in Taste of Home December/January 1994, p31

Nutritional Facts

1 cup: 139 calories, 13g fat (2g saturated fat), 1mg cholesterol, 29mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2-1/2 fat, 1 vegetable.

  • 2 tablespoons sour cream
  • 2 tablespoons red wine vinegar
  • 2 teaspoons dill weed
  • 1 teaspoon Dijon mustard
  • 1/4 cup canola oil
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt, optional
  • SALAD:
  • 4 cups torn romaine
  • 2 cups torn Boston or Bibb lettuce
  • 1 large green pepper, cut into strips
  • 1 small cucumber, sliced
  • 1 large tomato, chopped
  • 1 carrot, shredded
  • 4 green onions, sliced
  • 3 radishes, sliced
  1. Whisk together first four ingredients; gradually whisk in oils and, if desired, salt until blended. Refrigerate at least 30 minutes.
  2. In a large bowl, toss together salad ingredients; refrigerate, covered, until serving. Serve with dressing, stirring to recombine if needed. Yield: 8 servings.
Originally published as Green Salad with Dill Dressing in Taste of Home December/January 1994, p31

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littlerich User ID: 6570294 2109
Reviewed Mar. 26, 2012

"This is a great salad, I did not use a few ingredients, the radishes are not a favorite in my home, along with the green onions. But I did add shredded cheddar cheese and some black olives, really good...and healthy. Love the dijon mustard in the dressing. So easy to throw together for a quick dinner and add some wine of course!!!! littlerich xoxoxo"

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