| 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.
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