| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Not sent, Salads, Taste of ho | 8 | Servings | |
INGREDIENTS
| 1 | Head Boston lettuce, torn | |
| 1/2 | Romaine lettuce, torn | |
| 4 | Green onions, sliced | |
| 3 | Radishes, sliced | |
| 1 | Green bell pepper, in strips | |
| 1 | Tomato, diced | |
| 1 | Carrot, shredded | |
| 1 | Cucumber, sliced | |
| 2 | T | Red wine vinegar |
| 1 | t | Dijon mustard |
| 2 | T | Sour cream |
| 1/4 | c | Vegetable oil |
| 3 | T | Olive oil |
| 1/4 | t | Salt, optional |
| 2 | t | Dill weed |
INSTRUCTIONS
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.
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”