Title: Green Salad with Dill Dressing
Categories: Salad Diabetic
Yield: 8 Servings

		Salad:
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
		Dill Dressing:
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

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

From: Roberta Banghart Date: 05 Feb 97 Mastercook Recipes (Mailing List) Ä

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