Dill Garden Salad Recipe
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
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons sugar
- 1/4 teaspoon garlic powder
- 1 small sweet red pepper chopped
- 4 teaspoons olive oil
- 2 teaspoons rice vinegar
- 3 cups chopped english cucumbers
- 2 tablespoons chopped sweet onion
- 3 tablespoons reduced-fat mayonnaise
- 2-1/2 teaspoons snipped fresh dill
- 1 large tomato seeded and cut into 1/2-inch pieces
- Carbohydrate 1.48989271100427 g
- Cholesterol 2.625 mg
- Fat 3.27118917080855 g
- Fiber 0.283170046553652 g
- Protein 0.212914703525641 g
- Saturated Fat 0.498189203894133 g
- Serving Size 1 1 serving (23g)
- Sodium 438.697954059805 mg
- Sugar 1.20672266445062 g
- Trans Fat 0.179786671976051 g
- Calories 36 calories
Directions In a large bowl, combine cucumbers, tomato, red pepper and onion. In a small bowl, whisk mayonnaise, oil, sugar, vinegar, salt, garlic powder and pepper until blended. Stir in dill. Spoon dressing over salad; toss to coat. Yield: 6 servings. Originally published as Dill Garden Salad in Healthy Cooking Annual Recipes Annual 2014, p31 Print Add to Recipe Box Email a Friend
