Green Salad with Dill Dressing

Lunch

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.

Average Rating: 4.5

TOTAL TIME: Prep: 20 min. + chilling
YIELD: 8 servings.

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

Instructions

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.

Nutrition 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.