Ingredients
2 tablespoons sour cream2 tablespoons red wine vinegar2 teaspoons dill weed1 teaspoon Dijon mustard1/4 cup canola oil3 tablespoons olive oil1/4 teaspoon salt, optionalSALAD:4 cups torn romaine2 cups torn Boston or Bibb lettuce1 large green pepper, cut into strips1 small cucumber, sliced1 large tomato, chopped1 carrot, shredded4 green onions, sliced3 radishes, sliced
Preparation
Whisk together first four ingredients; gradually whisk in oils and, if desired, salt until blended. Refrigerate at least 30 minutes.
In a large bowl, toss together salad ingredients; refrigerate, covered, until serving. Serve with dressing, stirring to recombine if needed.
