Green salad with dill dressing
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head Boston lettuce -- torn | |
| ½ | bunch | Romaine -- torn |
| 4 | Green onions -- sliced | |
| 3 | Radishes -- sliced | |
| 1 | large | Green pepper -- cut in |
| Strips | ||
| 1 | large | Tomato -- diced |
| 1 | Carrot -- shredded | |
| 1 | small | Cucumber -- sliced |
| DlLL DRESSING: | ||
| 2 | tablespoons | Red wine vinegar |
| 1 | teaspoon | Dijon mustard |
| 2 | tablespoons | Sour cream |
| ¼ | cup | Vegetable oil |
| 3 | tablespoons | Olive oil |
| ¼ | teaspoon | Salt -- optional |
| 2 | teaspoons | Dill weed |
Directions
In a large bowl, combine the first eight ingredients. Refrigerate. For dressing, whisk the vinegar and mustard in a small bowl. Whisk in remaining ingredients. Refrigerate for at least 30 minutes. Stir well before serving with the salad. Yield: 8 servings (about ¾ cup dressing). Diabetic Exchanges: One serving with 1 tablespoon dressing (prepared with light sour cream and without added salt) equals 1-½ fat, 1 vegetable; also, 101 calories, 20 mg sodium, 0 cholesterol, 7 gm carbohydrate, 3 gm protein, 9 gm fat Recipe By : Taste of Home