Vegetable-Loaded Salad with Creamy Dill Dressing

I needed to clean out the refrigerator, so this vegetable-loaded salad with creamy dill dressing recipe has a little bit of everything in it. I usually make my house salad with Fran’s vinaigrette, but I think I will be making this one more often because I loved that it was filled with so many great flavors and textures. It’s a simple and easy side dish that will complement most meals. I served this veggie-loaded salad with the vegetable and kale soup and some freshly baked bread for a healthy, filling, and delicious meal.

Vegetable-Loaded Salad with Creamy Dill Dressing

Ingredients:

• Buttermilk dill dressing, to taste
• 4 cups Romaine lettuce, cleaned and chopped
• 1 carrot, peeled and chopped
• ½ cucumber, chopped
• ½ yellow bell pepper, chopped
• ¼ red onion, sliced  **Soak slices in ice water for 10 minutes if their flavor is too strong
• A handful of grape tomatoes
• A handful of sugar snap peas, chopped
• A handful of croutons
• 2 tbsp dried cranberries
• 2 tbsp toasted pine nuts

How to Make a Vegetable-Loaded Salad with Creamy Dill Dressing

Make the creamy dill dressing. Click the link for the recipe.

Prepare the salad by combining the lettuce, carrot, cucumber, bell pepper, croutons, grape tomatoes, red onion, sugar snap peas, dried cranberries, and pine nuts in a large bowl.

Drizzle some of the creamy dill dressing, to taste (or your favorite salad dressing), and toss until coated.

Serve and enjoy.