Total Time
5mins
Prep 5 mins
Cook 0 mins

This is a family favorite. It's best served on butterhead lettuce or mesclun. It goes well with alfalfa sprouts. Because it's on the sweet side it doesn't meld well with olives or tomatoes or savoury stuff. If you want to jazz up your salad with this, you can add nuts or raisins or apples.

Ingredients Nutrition

Directions

  1. Whiz all ingredients in a blender.
  2. Serve over simple greens only salads.
Most Helpful

What can I say, except this lovely dill salad dressing was superb! I served it over a mixture of butter lettuce and mesclun and a few sprouts. AWESOME! I made it in the morning to allow the flavors to blend. I also think this would make a great dip for vegetables if you use less buttermilk so it is a bit thicker for dipping. Way to go, Rangapeach. It's a winner!

Merlot May 19, 2008

I gave this recipe a try and I also agree that this is alittle to thin and it needed alittle more flavor. I added some mayonnaise and onion powder,italian seasoning and it turned out nice. DH liked it! He isn't much of a salad dressing lover but he said this was good. I served this over a salad maded up of lettuce,cumcumber,radishes,and diced up tomatoes. We also used it for a dipping sauce for baked zucchini slices. Thanks for posting!

Marsha D. April 26, 2005

Yummy! I loved the taste of this dressing but I think next time I will add a bit more cream cheese as it was a bit thin. I used the epicure selections lemon dilly spice blend for the dill and it was so good. I served this over a salad made with fresh lettuce from my garden, cucumbers, and bean sprouts. Thanks for posting.

* Pamela * August 06, 2004