Reviewed: Aug. 25, 2009

Awesome!!! I have to admit, I started making this before I realized I was out of red wine vinegar, so I subbed cider vinegar and cut down on the sugar a bit. This was divine served over a simple salad of spring greens, dried cranberries, and goat cheese crumbles. I'll definitely be making this again!!

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Tina C.

Cooking Level: Intermediate

Home Town: Darmstadt, Hessen, Germany

Living In: Parrish, Florida, USA

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Reviewed: Aug. 14, 2009

Delicious! Fresh & light.

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Dianez

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Reviewed: Aug. 12, 2009

Yummy and very fresh tasting! Only change was to reduce amount of sugar, as recommended by other reviewers. (thanks for suggesting that...)It's just what I wanted to use on my home grown cukes! Thank you for sharing this recipe!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Jul. 8, 2009

I just made this, as I am on a "diet kick" and wanted something fresh for lunch. I used balsamic wine vinegar in place of the red wine vinegar, and quadrupled the recipe... removing the lid from the blender, the aroma that came out smelled amazing! I took a little taste and it is delicious!!! So easy to make :)

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Rosbabies

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2009

Clean tasting & slightly sweet. Loved it! Used dill out of the barrell at Sprouts, it was really good!

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Scotdog

Cooking Level: Intermediate

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Reviewed: May 13, 2009

I like this dressing. For me it has just the right amount of sugar to offset the vinegar, without tasting sweet. I will make this again.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Apr. 28, 2009

This was really good and easy. I substituted 2 splenda packets for the sugar and it was plenty sweet. First time I only had balsamic and it was great!

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||__stefanel__||>

Cooking Level: Beginning

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Reviewed: Apr. 10, 2009

One of our favorites. We don't add the sugar because of my husbands health needs but it is still wonderful!

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mama of four

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2009

Excellent - I used fresh dill instead of dried and let it infuse in the dressing for several hours.

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GCPate

Cooking Level: Intermediate

Home Town: Santa Ana, California, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jan. 25, 2009

yummy,the taste of the dill is delish with the red wine,i used olive oil(health reasons).try it you will make this your favorite dressing.

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Jan. 21, 2009

Good dressing, no alternations needed. I added craisins to my salad for some sweetness to compliment the tart vinaigrette. I will make this again. Thanks for sharing ther recipe!

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crazycatlady

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2009

This was good, but would have probably been better had I run it through the blender.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Dec. 16, 2008

OK but not the best. Didn't really taste much dill but probably should have used fresh. Used less sugar but it still tasted too sweet.

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oledawn

Cooking Level: Intermediate

Home Town: Port Coquitlam, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 8, 2008

This dressing is FABULOUS! I followed the recipe fairly closely, subbing EVOO for veggie oil and leaving out the black pepper (I detest black pepper). I'm not quite sure how to describe this, other than YUMMY! It's got a subtle light flavor that still allows the flavor of your salad shine through. This makes only enough for 1 large salad, w/a slight bit left over, though, so keep that in mind when looking to make in larger quantities. I was too lazy to get out (really to clean after) our blender, so I just mixed it w/a spoon right in my measuring cup. I can't wait to taste it on tomorrow's lunch salad after the flavors have melded. THANKS for a great recipe!

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lovestohost

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2008

This is reminiscent of the vinegary dill flavor of dill pickle potato chips. A nice way to get the taste without the fat. I used fresh dill for extra flavor. I'd make this again next time I have fresh dill and salad fixin's on hand.

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JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

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Reviewed: Aug. 3, 2008

A great variation of a siimple vinaigrette that is different than a heavy basil, tarragon, oregano type dressing. This is much better with additional fresh dill added. I've also done it with olive oil, which is great, and also with dijon mustard rather than the mustard seed. I've used this as a vinaigrette on pasta with chopped zucchini, cucumber, feta, onion, pepper and lightly cooked fresh green beans. Excellent for this pasta salad. Would give 5 stars, but to make it 5 stars, it needs the other ingredients.

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