Dill Vinaigrette94 Reviews
- Prep: 15 min
- Ready In: 15 min
“It's pretty tasty!” - by Rinnie
Original recipe yields 0.25 cup
- 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.
Amount Per Serving (2 total)
- 264 cal
- 27.6 g
- 5.2 g
Based on a 2,000 calorie diet
Reviews (94)Rate This Recipe
"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...." See more"
"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 b..." See moreest salads i've had."
"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..." See more 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."
Mama's Balsamic Vinaigrette
Lemon Dill Salad Dressing
Just swipe to see more like this.