Dill Salad Dressing
This tangy homemade dill salad dressing is quick, herby, and perfectly balanced. A light vinaigrette that works on salads, bowls, and veggies.
Servings: 1.5 cups
Calories: 141kcal
Equipment
- Mason jar with lid or mixing bowl
- Whisk
- Measuring cups and spoons
Ingredients
- ¾ cup canola oil
- ½ cup rice vinegar or white wine vinegar
- 2 tablespoons fresh lemon juice
- 3 tablespoons maple syrup
- 2 teaspoons Dijon mustard
- 1 teaspoon dried dill weed
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Add all ingredients to a mason jar or bowl.
- Shake vigorously or whisk until smooth and slightly thickened.
- Taste and adjust seasoning as needed.
- Chill briefly or use right away. Shake again before serving.
Notes
- Rice vinegar gives a softer tang than white wine vinegar.
- Letting it rest improves flavor. Even 10 minutes helps.
- Avoid extra virgin olive oil unless you like bitterness.
- This doubles well and keeps for the week.
Nutrition
Calories: 141kcal | Carbohydrates: 4g | Protein: 0.1g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 204mg | Potassium: 20mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.1mg
