Monday, June 1, 2015

Lemon Dill and Honey Vinaigrette with Salad Suggestions

Here's a dressing we've really enjoyed on a number of different salads recently
I based it on a recipe I found on the internet and changed up a few ingredients to suit our taste.
I know the ingredient list looks long
but it is light and tasty and makes enough for a week's worth of salads.

  • 1/4 cup chopped fresh dill
  • 2 tablespoons finely chopped shallots
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons capers
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 2 garlic cloves minced
  • 1/2 - 1 teaspoon salt
  • 1/2 teaspoon seasoned pepper
  • a few drops Tabasco Sauce
  • 1/2 cup boiling water
  • 1/4 up grapeseed oil (you can use salad oil but I like the  clean, light taste of the grapeseed oil)
  1. Combine all ingredients except grapeseed oil and boiling water  in a blender.
  2. Process until well blended and smooth.
  3. Add water and oil and process again until well mixed.
  4. Pour into dressing bottle and refrigerate until an hour or so before serving.
Note: the dressing will separate in the bottle so it will need to be shaken well before serving.
Dressing will keep in the fridge for up to 2 weeks.

Serving Suggestions:

Mediterranean Salad - (this is the one in the picture) red lettuce, romaine, thinly sliced red onion, sun dried tomatoes (the moist ones in a package) sliced black olives, chopped yellow pepper, feta cheese and toasted pine nuts. *Add the black olives just before serving.

Pear Salad - red and green lettuce, thinly sliced red onion or green onion, sliced fresh pears, feta or goat cheese and chopped cashews

Other uses:
Use Dressing to marinate salmon or chicken before grilling

Heat Dressing and thicken slightly with cornstarch and serve as a sauce over salmon or halibut.

1 comment:

  1. Your salad dressing sounds delicious! I am trying to eat more salads and this would make me look forward to a salad supper!