Recipe by OTUS.FLA
"This is an excellent dressing, for salads or n for flavoring other recipes. It stores well. Marjoram, tarragon, basil, and/or black pepper may be added or substituted."
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white wine vinegar
1 1/2 teaspoons
dried dill weed
grated Parmesan cheese
nonfat evaporated milk
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.
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)
Something different, but not a keeper.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Mustard Dill Dressing
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 126
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