Dill Vinaigrette Dressing
This easy and refreshing dill vinaigrette dressing is perfect for any salad. This dressing is also great as a marinade for chicken or fish, or as a dip for vegetables.
Servings: 8
Calories: 189Kcal
Ingredients
- 1 tablespoon dried dill weed
- 1 ½ teaspoon dry mustard flour
- 1 ½ teaspoon salt
- 2 teaspoon sugar
- ¼ cup apple cider vinegar
- ¾ cup vegetable oil
Instructions
- In a covered container such as a 12 oz mason jar, add all ingredients. I typically add all the liquids first, then add the dry ingredients.
- Put the lid on and shake. You want the oil and vinegar to emuslify and the dried ingredients to be well incorporated.
- Drizzle dressing on a freshly made lettuce and vegetable salad. A typical simple salad that I make is made of lettuce, sliced English cucumbers (aka burpless cucumbers), tomatoes, onions and yellow peppers6ku,jmy.
Notes
If you don't have apple cider vinegar, red wine vinegar, or even a tart balsamic vinegar (the cheaper kind) will work well.
Dry mustard flour is ground mustard seeds. If your spice label says ground mustard seeds, it's the same spice and is an equal substitution.
If using fresh dill, you need to use 3 times as much as dried. For this recipe use 3 tablespoons of fresh dill for each tablespoon of dried dill.
Nutrition (I am not a nutritionist. These are estimates only)
Serving: 2tablespoon | Calories: 189Kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 437mg | Potassium: 21mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 0.2mg