|Canned whole kernel corn||2 Pound, drained|
|Celery||1 Cup (16 tbs), sliced|
|Tomatoes||1 Cup (16 tbs), diced|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Dill sprig/0.5 teaspoon dried dill||1 , minced|
|Corn oil||3⁄4 Cup (12 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Tabasco sauce||1⁄4 Teaspoon|
|Onion rings||1⁄2 Cup (8 tbs) (For Garnish)|
Combine corn, celery, tomatoes, green pepper and dill in a large bowl.
Blend remaining ingredients except greens and onion rings together with an egg beater.
Pour dressing over vegetables in bowl.
Marinate 1 hour before serving.
Place in large serving bowl lined with salad greens.
Garnish with onion rings.