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red wine vinegar
1 1/2 teaspoons
dried dill weed
ground black pepper
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.
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.
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.
Nice and Tart, with a wonderful flavor of Dill. The Blender makes this a smooth and thick dressing that coats leafy greens well.
Everyone loves this dressing. We use it not only on salads but as a seafood marinade! It is so light and crisp but packed with flavor! The best!
WOW! I made this dressing for a salad on Father's Day. Three people BEGGED me to give them the recipe. It was wonderful! I used Splenda in place of the sugar and didn't have dry mustard so I used dijon instead and it turned out great. I will use this recipe alot!
Really enjoyed this over tomatoes from the garden. With all the rain this year, the tomatoes don't seem to have as much taste as usual, and this greatly added to the flavor. Thanks for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 248
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