Recipe - Green Salad With Dill Dressing

SALAD
1 Head Boston lettuce, torn
One half bn Romaine lettuce, torn
4 Green onions, cut or sliced up
3 Radishes, cut or sliced up
1 lg Green bell pepper, in strips
1 lg Tomato, minced
1 Carrot, shredded
1 small Cucumber, cut or sliced up

DILL DRESSING
2 tablespoon Red wine vinegar
1 teaspoon Dijon mustard
2 tablespoon Sour cream
One fourth cup Vegetable oil
3 tablespoon Olive oil
One fourth teaspoon Salt, optional
2 teaspoon Dill weed

In a large bowl, combine the salad 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. Makes Three fourths cup dressing. Diabetic
Exchange: one serving with 1 Tbsp. dressing, prepared with light sour cream
and without added salt : 1 One half fat, 1 vegetable 101 calories, 20 mg.
sodium, 0 mg. cholesterol, 9 gr. fat, 7 gr. carbohydrate. Submitteed by
Lucy Meyring, Walden, Colorado MC formatting by bobbi744@sojourn.com

Recipe by: Taste of Home Magazine, Dec/Jan '94, p. 32

Posted to MCRecipe Digest V1 #473 by Roberta Banghart
bobbi744@sojourn.com on Feb 05, 1997.