Dill Vinaigrette

Cuisine: American

Category: dressing

Servings: 8


1/4 cup water
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh or
1 teaspoon dried dill weed
2 teaspoons vegetable oil
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg

1 tablespoon chopped fresh or
1 teaspoon dried parsley flakes
1/4 teaspoon coarsely-ground black
1 teaspoon chopped fresh or
1/4 teaspoon dried basil leaves


Shake all ingredients in tightly covered container. About 1/2 cup vinaigrette, 1 tablespoon per serving VARIATION MIXED HERB VINAIGRETTE Substitute parsley for the dill weed and coarsely-ground black pepper for the pepper. Omit nutmeg. Stir in basil leaves.

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