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Green Salad with Dill Dressing

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• 2 tablespoons sour cream
• 2 tablespoons red wine vinegar
• 2 teaspoons dill weed
• 1 teaspoon Dijon mustard
• 1/4 cup canola oil
• 3 tablespoons olive oil
• 1/4 teaspoon salt, optional
• SALAD:
• 4 cups torn romaine
• 2 cups torn Boston or Bibb lettuce
• 1 large green pepper, cut into strips
• 1 small cucumber, sliced
• 1 large tomato, chopped
• 1 carrot, shredded
• 4 green onions, sliced
• 3 radishes, sliced

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• 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.