1/2 Photos of Honey-Dill Vinaigrette
Both sweet and tart served over mixed baby lettuce you'll feel like you're eating at a fancy restaurant. I also like this with fresh sourdough bread. From Firehouse Food: Cooking with San Francisco's Firefighters. Serve this in a salad of greens, dried fruit, and nuts or your favorite salad ingredients. This dressing is emulsified in the blender and can be kept for a week in an airtight container in the refrigerator.
My Private Note
Units: US | Metric
- 1Put the vinegar, honey, garlic, and dill in the container of a blender or food processor and process until smooth.
- 2With the machine running, add the olive oil in a thin, steady stream until it is completely emulsified.
- 3Season to taste with salt and pepper.
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Nutritional Facts for Honey-Dill Vinaigrette
Serving Size: 1 (444 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1253.0
- Calories from Fat 1111
- Total Fat 123.5 g
- Saturated Fat 17.0 g
- Cholesterol 0.0 mg
- Sodium 9.2 mg
- Total Carbohydrate 43.1 g
- Dietary Fiber 0.4 g
- Sugars 39.8 g
- Protein 0.9 g