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This was refreshing on a 92 degree day! I felt that the Italian dressing sort of overpowered the dill, so next time I might try 1/8 c dressing and 1/8 c white wine or something. I added a generous shake of salt and black pepper to the dressing, which helped to offset the slightly sweet tang of the yogurt and the sugar. I might also add more celery next time. All tinkering aside, this is definitely a keeper--thanks so much for posting! [made for My 3 Chefs 2008]

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smellyvegetarian June 05, 2008
Salmon and Dill Tortellini Salad