Name: Salad with Dill Dressing
Prep time: 20 min
Yield: 8 servings
Ingredients: 2 tablespoons sour cream; 2 tablespoons red wine vinegar; 2 teaspoons dill weed; 1 teaspoon Dijon mustard; 1/4 cup canola oil; 3 tablespoons olive oil; 1/4 teaspoon salt, optional; SALAD:; 4 cups torn romaine; 2 cups torn Boston or Bibb lettuce; 1 large green pepper, cut into strips; 1 small cucumber, sliced; 1 large tomato, chopped; 1 carrot, shredded; 4 green onions, sliced; 3 radishes, sliced

In this salad with a dill dressing, fresh herbs are the star ingredient of the zesty, creamy vinaigrette.

Ingredients

2 tablespoons sour cream

2 tablespoons red wine vinegar

2 teaspoons dill weed

1 teaspoon Dijon mustard

1/4 cup canola oil

3 tablespoons olive oil

1/4 teaspoon salt, optional

SALAD:

4 cups torn romaine

2 cups torn Boston or Bibb lettuce

1 large green pepper, cut into strips

1 small cucumber, sliced

1 large tomato, chopped

1 carrot, shredded

4 green onions, sliced

3 radishes, sliced

Instructions

1 Make the dressing

2 Add the sour cream, red wine vinegar, dill and Dijon mustard to a bowl. Whisk them together. Gradually whisk in the canola and olive oils (and salt, if using) until everything is well blended. Refrigerate the dressing for at least 30 minutes.

3 Assemble the salad

4 In a large bowl, toss together the romaine, Boston lettuce, green pepper, cucumber, tomato, carrot, green onions and radishes. Refrigerate the salad, covered, until you're ready to dress and serve it. Serve the salad with the dressing, stirring to recombine if needed.