Post by MarieAlice on May 7, 2003 8:59:33 GMT -6
Green Salad with Dill Dressing
1 head Boston lettuce, torn
1/2 bunch romaine, torn
4 green onions, sliced
3 radishes, sliced
1 large green pepper, cut into strips
1 large tomato, diced
1 carrot, shredded
1 small cucumber, sliced
Dill Dressing:
2 TBS red wine vinegar
1 tsp Dijon mustard
1/4 cup vegetable oil
3 TBS olive oil
2 TBS sour cream
2 tsp dill weed
1/4 tsp salt
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. Makes 8 servings, about 3/4 cup dressing.
1 head Boston lettuce, torn
1/2 bunch romaine, torn
4 green onions, sliced
3 radishes, sliced
1 large green pepper, cut into strips
1 large tomato, diced
1 carrot, shredded
1 small cucumber, sliced
Dill Dressing:
2 TBS red wine vinegar
1 tsp Dijon mustard
1/4 cup vegetable oil
3 TBS olive oil
2 TBS sour cream
2 tsp dill weed
1/4 tsp salt
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. Makes 8 servings, about 3/4 cup dressing.