| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Salads, Taste of ho, Not sent |
8 |
Servings |
INGREDIENTS
| 1 |
|
Head Boston lettuce, torn |
| 1/2 |
bn |
Romaine lettuce, torn |
| 4 |
|
Green onions, sliced |
| 3 |
|
Radishes, sliced |
| 1 |
lg |
Green bell pepper, in strips |
| 1 |
lg |
Tomato, diced |
| 1 |
|
Carrot, shredded |
| 1 |
sm |
Cucumber, sliced |
| 2 |
tb |
Red wine vinegar |
| 1 |
ts |
Dijon mustard |
| 2 |
tb |
Sour cream |
| 1/4 |
c |
Vegetable oil |
| 3 |
tb |
Olive oil |
| 1/4 |
ts |
Salt, optional |
| 2 |
ts |
Dill weed |
INSTRUCTIONS
SALAD
DILL DRESSING
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 3/4 cup dressing. Diabetic
Exchange: one serving with 1 Tbsp. dressing, prepared with light sour cream
and without added salt : 1 1/2 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 MC-Recipe Digest V1 #473 by Roberta Banghart
<bobbi744@sojourn.com> on Feb 05, 1997.
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