Drum Roll Mixed Salad With Dill Pickle Relish Dressing Recipes

MIXED SALAD WITH "HOUSE DRESSING"

Mixed Salad with

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 (10-ounce) sack chopped romaine and mixed greens
4 radishes, sliced
3 tablespoons vinegar
1 teaspoon sugar
1 teaspoon sweet paprika
1 tablespoon grated white onion and juice
1/3 cup extra-virgin olive oil
Salt and pepper
2 tablespoons sesame seeds, optional

Steps:

Mix greens and radishes. In a small bowl, combine the vinegar, sugar, paprika and onions juice. Whisk in extra-virgin olive oil. Season the dressing with salt and pepper, to taste. Dress and toss salad then sprinkle with sesame seeds (optional) and serve.

CREAMY DILL DRESSING

Creamy Dill Dressing image

This refreshing, easy-to-mix salad dressing scores big with Kathryn Anderson's family and friends in Wallkill, New York. The creamy blend adds big dill flavor to garden-fresh salads, yet it's thick enough to use as a lively dip for raw veggies.

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 1-1/4 cups.

Number Of Ingredients 8

Ingredients

1 cup mayonnaise
1/3 cup sour cream
3 tablespoons half-and-half cream
1 tablespoon dill weed
1-1/2 teaspoon sugar
3/4 teaspoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce

Steps:

In a small bowl, combine all ingredients; stir until smooth. Cover and chill. Serve over salad greens or as a dip for raw vegetables. Store in the refrigerator.

Nutrition Facts : Calories 186 calories, Fat 19g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 128mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

SEVEN-LAYER SALAD WITH DILL-CAPER DRESSING

Seven-Layer Salad with Dill-Caper Dressing image

Provided by Food Network

Categories appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1/2 cup mayonnaise, preferably reduced-fat
1/2 cup sour cream, preferably reduced fat
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
1 tablespoon small rinsed capers
Salt and coarsely ground black pepper
Hot red pepper sauce
2 romaine hearts, trimmed and torn into bite-sized pieces
1/2 pint cherry or grape tomatoes
2 medium carrots, shredded
2 celery ribs, sliced into 1/8-inch-thick pieces
1 medium sweet red or yellow pepper, seeded and thinly sliced
1 cup fresh corn kernels, blanched in boiling water for 2 minutes, drained, and rinsed
1 seedless cucumber, sliced into 1/8-inch-thick rounds

Steps:

To make the dressing: Mix the mayonnaise, sour cream, Dijon mustard, dill, and capers in a small bowl. Season, to taste, with salt, pepper, and hot sauce.
Layer the vegetables in a large glass bowl in the following order: romaine, tomatoes, carrots, celery, red pepper, and corn. Arrange overlapping slices of the cucumber on top. Spread the dressing over the cucumbers.
Cover tightly with plastic wrap and refrigerate until ready to serve, up to 8 hours. Just before serving, toss well.

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