Mustard Dill Dressing Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 23, 2011
We liked this better for dipping pretzels than a salad dressing, but that might have been my fault. I used nonfat dry milk instead of evaporated, so it might have been a slightly different taste. Added more cheese though because it was too soupy for dipping. I'd make again to use as a dip!
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Photo by gapch1026
Reviewed: Jun. 28, 2010
Tasty dressing for a leaf lettuce salad with garden fresh cucumber and tomato. I added a small amount of honey to the dressing and used fresh dill from my herb garden, lots of it. Forgot to add the milk - without it the dressing was a little too sharp with strong vinegar taste, but I'm not rating the recipe lower since that was my fault.
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Reviewed: Dec. 17, 2009
Overall, pretty good - I cut this down to 4 servings used dijon mustard and instead of nonfat evaporated milk I just used skim milk. I served it over grilled chicken and mixed greens.
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Photo by Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA
Reviewed: May 16, 2005
Something different, but not a keeper.
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Photo by DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA
Living In: Columbia, Maryland, USA

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Reviewed: Aug. 2, 2003
I thought this was a very good recipe, a nice change from the ranch dressing that I have been making lately. I have to change dressings every so often because my husband gets bored with the same dressing all the time. I did change some things. I used balsamic vinegar and couldn't see opening a can of evaporated milk for just 2 tablespoons, so I used heavy cream (helps keep the carbs down since I used the balsamic vinegar)
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