Prep 10 mins
Cook 0 mins
This dressing is one of our favorites. It's creamy and packed full of flavor. Its very refreshing and is the perfect salad dressing for your summer salads.
- Place all ingredients in a blender.
- Process until well blended.
- Place in an air tight container in the refrigerator until ready to use.
- ~NOTE~ Fresh herbs can be used if you have them available. Amounts - 2 T. fresh dill, 2 T. fresh chives, and 2 T. fresh parsley.
This dressing recipe is out of this world good! It's great on crispy salad greens, or used as a dip for fresh veggies, I also love it on fish in place of tartar sauce. I used it on a macaroni salad I made over the weekend (in place of mayo) and we couldn't get enough of it! I agree with Michelle S. in that the dill was a little bit over-powering. I do recommend that you cut down on that ingredient a bit. 1 1/2 teaspoons of dill would be more than enough. I already made that correction on my printed copy of this recipe. I also used black pepper instead of white simply because it was what I had on hand. I don't think it effected the taste of the dressing at all, I guess some folks would just rather not see little black specks of pepper in a white sauce or dressing. It didn't bother us in the least though. Years ago a very well known salad dressing company used to sell a bottled dressing that tasted very much like this recipe. My family loved it! We used it on almost everthing. Then suddenly without warning or explaination, they stopped making it. I can't tell you how happy I was to find this recipe and then be so fully pleased with the way it tasted. Thanks for the recipe Kim, this one's a keeper!
WONDERFUL dressing. It mixes up quickly and has such refreshing flavor. I think I will cut down on the dill just a "hair" the next time I prepare this as I think it overpowers the other flavors slightly. I served this over mixed greens with red onion, cauliflower, vlack and green olives, red peppers and marinated artichoke pieces. Absolutely delightful. I will be enjoying this often. Thanks Kim for sharing this treasure with us.