Tangy Dill Dressing

November 17, 2011 by Leanne Vogel August 21, 2017

Low-fat dill salad dressing with ground pickles!

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/4 cup water
• 1/4 cup apple cider vinegar
• 1.5 tablespoon dried dill weed
• 1 tablespoon gluten-free mustard
• 1 tablespoon unpasteurized honey – see note
• 1 tablespoon red onion
• 1 garlic clove
• 1/2 teaspoon Himalayan rock salt
• 1 homemade pickle
• freshly ground pepper, to taste

Instructions

1. Add all ingredients to your blender and blend until smooth.

Notes

Will keep in the fridge in an air-tight container for one week.

To make vegan, remove honey and add 1 pitted medjool date.

Nutrition Information Per Serving