Fresh Winter Salad with Dill Dressing

January 04, 2014

127

For salad:
One and a half cups thin strips peeled carrots
One and a half cups thinly cut cucumber
One and a half cups thinly cut radishes
One and a half thinly cut white turnip
Half cup spring onions (only the green part)

For sauce:
2 tablespoons red or white wine vinegar
2 tablespoons chopped fresh dill
1 clove minced garlic
2 tbsp olive oil
1 tbsp ground walnuts

For dressing: Prepare the dressing first. Put all four ingredients in a bowl and whisk to blend well. Season to taste with salt and pepper. Cover and let stand 30 minutes (best in refrigerator). For salad: Slice vegetables very thinly (the thinner the better) and put them in a large bowl. Season with little salt and toss well. Then pour the dressing over the sliced vegetables and toss again. Sprinkle with walnuts, if desired.

Nutritions

Calories
81

Sodium
7mg
0% DV

Fat
7g
11% DV

Protein
0.9g
1% DV

Carbs
1.0g
0% DV

Fiber
0.30000000000000004g
1% DV

Lunch Refrigerated