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Dill Vinaigrette

Dill Vinaigrette

  • Prep

    15 m
  • Ready In

    15 m
Rinnie

Rinnie

It's pretty tasty!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 27.6 g
  • 42%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. 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.
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Reviews

Jillian
31

Jillian

1/30/2011

Wonderful dressing - I used olive oil instead of veg. oil and dijon instead of dry mustard. Very refreshing and was perfect over mixed greens. This would also be great over pasta salad as well.

NMMON
29

NMMON

6/15/2003

this recipe was delicious! very easy to make, and it has an incredible zing to it. i made it without the sugar (accidental omission), and with a little less (olive) oil, and it was just one of the best salads i've had.

naples34102
24

naples34102

1/31/2011

I made a number of changes to this recipe which not only suited my tastes, but I believe made this better - olive oil, not vegetable oil, no sugar, fresh dill (although dried would have been fine) and white wine vinegar rather than red. Light and delicious, a dressing that supports the salad rather than dominating it. My four star rating is WITH the above changes.

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