| rdfs:comment | - Main Line Dill Salad 1/4 cup red wine vinegar 1/2 cup vegetable oil 3 T. dried dill weed 1 T. garlic salt 1 small head romaine lettuce, cleaned and cut into bite sized pieces 1 small head Boston lettuce, cleaned and cut into bite sized pieces 1 pint cherry tomatoes, halved 4 oz. feta cheese, crumbled (1 cup) 1 cucumber, thinly sliced 1 cup croutons, optional
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| abstract | - Main Line Dill Salad 1/4 cup red wine vinegar 1/2 cup vegetable oil 3 T. dried dill weed 1 T. garlic salt 1 small head romaine lettuce, cleaned and cut into bite sized pieces 1 small head Boston lettuce, cleaned and cut into bite sized pieces 1 pint cherry tomatoes, halved 4 oz. feta cheese, crumbled (1 cup) 1 cucumber, thinly sliced 1 cup croutons, optional In a small bowl, whisks together vinegar, oil, dill and garlic salt. Transfer to an airtight container and refrigerate for up to 2 weeks. When ready to serve, in a large serving bowl, combine lettuces, tomatoes, feta and cucumber. Toss with with the dressing and top with croutons if desired. Serves 8 to 10 serve this salad and you are sure to get requests for the recipe. You can substitute blue cheese for the feta. Source: Unknown
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