Dill Vinaigrette Recipe - Allrecipes.com
Dill Vinaigrette Recipe
  • READY IN 15 mins

Dill Vinaigrette

Recipe by  

"It's pretty tasty!"

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Ingredients Edit and Save

Original recipe makes 0.25 cup Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 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.

 
Most Helpful Critical Review
Feb 26, 2004

Meio esquisitinho

 
Jun 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.

 
Jan 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.

 
Dec 11, 2003

Nice and Tart, with a wonderful flavor of Dill. The Blender makes this a smooth and thick dressing that coats leafy greens well.

 
Mar 01, 2003

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!

 
Jun 22, 2004

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!

 
Dec 11, 2003

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.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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