Green Salad with Dill Dressing Recipe
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
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon dijon mustard
- 2 tablespoons red wine vinegar
- 1 large tomato chopped
- 3 tablespoons olive oil
- 2 tablespoons sour cream
- salad:
- 1/4 cup canola oil
- 2 teaspoons dill weed
- 4 green onions sliced
- 1 small cucumber sliced
- 1 carrot, shredded
- 1/4 teaspoon salt optional
- 3 radishes, sliced
- 4 cups torn romaine
- 1 large green pepper cut into strips
- 2 cups torn boston or bibb lettuce
- Carbohydrate 3.3877416034021 g
- Cholesterol 1.051171875 mg
- Fat 8.73638167312687 g
- Fiber 0.831223457780977 g
- Protein 0.729221041666667 g
- Saturated Fat 0.925406406760764 g
- Serving Size 1 1 serving (96g)
- Sodium 83.5768775720652 mg
- Sugar 2.55651814562112 g
- Trans Fat 0.17267696362838 g
- Calories 92 calories
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
