Oscar's Cafe Salad with Dill Vinaigrette

Picture of one of my favorite salads ever from Oscar's Cafe in Springdale, Utah, just outside of Zion National Park. Great Mexican food, but love this salad and dressing! Hoping this recipe will help me recreate it. I will be adjusting this recipe over time. YUM!

Dill Vinaigrette Dressing:  (All Recipes, 141 ratings--4 out of 5 stars)

1/2 C. Extra Virgin Olive Oil

2 Tbsp. red wine vinegar

1 1/2 tsp. white sugar, granulated (or honey?)

1/2 tsp. dried dill weed

1/8 tsp. salt (Pink Himalayan)

1/8 tsp. onion powder

1/8 tsp. garlic powder

1/8 tsp. dry mustard, or 1/2 tsp. dijon mustard* 

1/8 tsp. ground black pepper

fresh
corn, cut off of cob

(juice of black olives?)

(juice of 1 lemon?)

(garlic cloves)

(dried oregano)

In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion powder, garlic powder, dry mustard and pepper. Blend until smooth, cover and refrigerate until chilled. (Greek dressing ingredients in parentheses)

Salad: 

Romaine lettuce, broken into bite-sized pieces

black olives, sliced

grape tomatoes or tomato wedges

baby English cucumbers, thinly sliced

red onions, thinly sliced

carrots, grated, or matchstick carrots

mushrooms, sliced

feta cheese, crumbles

(sweet red, orange, yellow bell peppers)