Name: Dill Vinaigrette
Prep time: 15 min
Total time: 15 min
Ingredients: ¼ cup vegetable oil; 2 tablespoons red wine vinegar; 1 ½ teaspoons white sugar; ½ teaspoon dried dill weed; ⅛ teaspoon salt; ⅛ teaspoon onion powder; ⅛ teaspoon garlic powder; ⅛ teaspoon dry mustard; ⅛ teaspoon ground black pepper

Dill Vinaigrette

vegetable oil

red wine vinegar

white sugar

dill weed

salt

onion powder

garlic powder

dry mustard

black pepper

In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion powder, garlic powder, dry mustard and pepper. Blend until smooth, cover and refrigerate until chilled.


Wonderful dressing - I used olive oil instead of veg. oil and dijon instead of dry mustard. Very refreshing and was perfect over mixed greens.  This would also be great over pasta salad as well.

this recipe was delicious!  very easy to make, and it has an incredible zing to it.  i made it without the sugar (accidental omission), and with a little less (olive) oil, and it was just one of the best salads i've had.

I made a number of changes to this recipe which not only suited my tastes, but I believe made this better - olive oil, not vegetable oil, no sugar, fresh dill (although dried would have been fine) and white wine vinegar rather than red. Light and delicious, a dressing that supports the salad rather than dominating it. My four star rating is WITH the above changes.

Nice and Tart, with a wonderful flavor of Dill.  The Blender makes this a smooth and thick dressing that coats leafy greens well.

Everyone loves this dressing.  We use it not only on salads but as a seafood marinade!  It is so light and crisp but packed with flavor!  The best!

WOW! I made this dressing for a salad on Father's Day. Three people BEGGED me to give them the recipe. It was wonderful! I used Splenda in place of the sugar and didn't have dry mustard so I used dijon instead and it turned out great. I will use this recipe alot!

Very, very good vinaigrette.  Hubby and I love salads and I'm always looking for new dressings to prepare.  I went against the majority and used the full amount of sugar called for.  I thought it was the perfect ratio of sweet and tart.  I used half red wine and half balsamic vinegar.  Very unique tasting.  Thanks Rinnie.

Really enjoyed this over tomatoes from the garden. With all the rain this year, the tomatoes don't seem to have as much taste as usual, and this greatly added to the flavor.  Thanks for the recipe.

My daughter and I liked this.  My small children preferred their ranch dressing...
This is easy to prepare, has ingredients normallY on hand, and tastes great. Worth 5 stars!

I would use a little less sugar next time (maybe just a teaspoon), but all in all this is a GREAT vinaigrette that I will certainly use again and again!

This was a delicious dressing.  My husband, Mr.I- Only-Eat-Blue-Cheese-Dressing, really liked it as well. I doubled the recipe, and we had it on a regular salad one night, and I used the rest on tomato slices the next day.  Will definitely be making this often.

I made a simple mac &amp; chesse last night and a salad to go along with it with this dressing and it was wonderful. I doubled the recipe and now wish that I had trippled it. One of those dressings that you just want to drown the salad with it because it was just that good. I will be using this one again and again. Thank you Rinnie

Oh yeah babe, gooooooooood dressing. I cut back on the sugar based on DReginek's advice and I'm glad I did as it would have a little too sweet for our tastes. However, I do feel it does need at least some sugar or else I think I would have gotten that "just sucked a lemon" face. The kids went nuts over this Rinnie!

This dressing is FABULOUS!  I followed the recipe fairly closely, subbing EVOO for veggie oil and leaving out the black pepper (I detest black pepper).  I'm not quite sure how to describe this, other than YUMMY!  It's got a subtle light flavor that still allows the flavor of your salad shine through.  This makes only enough for 1 large salad, w/a slight bit left over, though, so keep that in mind when looking to make in larger quantities.  I was too lazy to get out (really to clean after) our blender, so I just mixed it w/a spoon right in my measuring cup.  I can't wait to taste it on tomorrow's lunch salad after the flavors have melded.  THANKS for a great recipe!

Great dressing! So much tastier than bottled dressing for very little effort. I usually make double the amount of this dressing with canola oil or olive oil and it makes enough for about a  week's worth of salads.

I didn't read the reviews until AFTER I made the dressing, so I used the full amount of sugar.  I didn't find it too sweet, but I did use "heaping" 1/8 tsp of the dry mustard, garlic and onion powder so maybe that compensated for it.  Nice to find a recipe with ingredients that I always have on hand. A+ in my books.

I am so happy to have found this recipe! I originally made it to use on "Patty's Pasta Salad" from this site. It was so delicious! I have tried so many store bought vinaigrette dressings but never like any of them. Thank you so much for this recipe!

This dressing is so good.  Everyone in my family loves it, including my kids.

Great dressing!  I used this last night to marinate asparagus &amp; that was good, but I used the rest on a lunch salad today &amp; YUM!  The longer it has to meld together, the tastier it is!  I did cut the sugar in 1/2 &amp; used "garlic red wine vinegar, mmmmm.  Thanks Rinnie!

Nice dressing- it even made a very plain iceberg lettuce salad tasty! A keeper.

Great dressing. It was very easy. I would use a little less sugar next time, but I guess it depends what is in the salad. I agree with the reviewer who said this would make a great marinade.

This is a great dressing when you don't want one of those heavier ones. Light and tasty!

Incredible! I used olive oil, full amount of sugar and substituted yellow mustard for the dry (didn't have) - excellent. I'm a ranch dressing person but I actually prefer this recipe to ranch now &amp; I feel less guilty eating it.  Thanks!

This dressing was so good! Taking the advice from others, I cut down on the sugar (using a little less than 1 teaspoon). Also instead of veg. oil, I used extra lite olive oil. I didn't have onion powder so I sliced a bit of an onion.  I didn't have dry mustard so I used dijon. The recipe turned out great! My only complaint is that I didn't make more!

It's a wonderful, light, flavorful salad dressing.

Tasty and easy. I doubled the recipe, but only used 1 tsp of sugar . . . actually I used Splenda because I don't eat sugar and the taste was terrific. We tossed some of our fresh tomatoes from our garden in this and served it with a fish entree.

This was excellent!!  The only change I made was using olive oil, which unfortunately doesn't hold up well to use it a few days later.  I did use all the sugar, but I added it gradually so that I could taste it along the way.

Excellent recipe!  I served it on a spinach salad along with beef burgandy.  It's also great on fish.

great dressing. had it just of greens. very good

I didn't have any dried dill weed so I used dill seeds instead. Not a good idea, I didn't like having seeds in my salad. I ended up straining the dressing through cheesecloth and what was left was fantastic. Just the right amount of sweetness and not bitter at all. I will absolutely make this again with the dill weed. Just keep in mind that this only makes 2 servings. The next time I will triple the recipe.

I used extra light olive oil instead of veg oil and didn't bother with the blender - just whisked it really well. It was excellent and everyone loved it. Thanks for the recipe.

Good salad! I made this for our first "course" pre-steak meal. Very good! However, I should have heeded other advice about the sugar...next time I will use less or none at all. The result was a little to sweet. Still, would make this salad again! Thanks Rinnie!

ABSOLUTELY DELICIOUS!!!!!!! BEST DRESSING HAVE EVER HAD!!!!!!

Tasty, I added a clove of garlic to jazz it up just a little. (Nothing was wrong with the original - I just like more garlic) Would be good with garlic or dill croutons.

A light dressing with a real great zesty taste. 
Try it, you will like it!

Good flavor; seemed a little oily for my taste.

Fabulous vinaigrette.  Used it on the Spinach Tortellini salad and it was perfect.  Lighter and tastier than bottled dressings.

This recipe is delicious!  I've been eating salad every day so I can keep eating this dressing.  I used 2T of fresh dill and shook it up really well.

I really liked this vinaigrette recipe. I used fresh dill instead of the dry and stone ground mustard instead of the dry mustard. The result was fresh and light- really lovely over mixed greens.

I LOVE this stuff. I would drink it if I could! The consistency is really great after it all blends together.

Easy to make. However, I was not impressed. I won't be making this again.

Quick and easy.  I put on top of cucumbers and tomatoes.

I made this for a steak dinner that our 4H club was hosting.  Everyone that tried it, LOVED it!!

Omitted the sugar and used 1 clove of real garlic.  Very very good!

I used this to marinate my beans and potatos, and served on the side of my salad nicoise.  Fabulous!  I started slow on the sugar as other reviewers suggested, but found I used about 1/2 what was called for to cut the acidity of the vinegar.  Fresh dill made this extra special.  Thanks so much for sharing!

I really liked this.  It is a little like a Greek dressing, because of the sugar.  I used one teaspoon of sugar, and next time will use even less.  I have started a good quality vinegar collection, and used my sherry vinegar this time.  It was great.

I followed this recipe exactly and thought it was pretty bad.  I had to add some things to it.  It was way too bitter for me.

Clean tasting &amp; slightly sweet. Loved it! Used dill out of the barrell at Sprouts, it was really good! 

This was very good... the only changes I made was use olive oil instead. I substituted dry mustard for the dijon. Will use again!

This is a great salad dressing...I served it on romaine lettuce as a side-dish for baked fish. Mmm!

One of the best dressings I've ever had. Follow it to the T - and let it sit one to two days for the best flavor.

As a salad fanatic, I am always looking for new dressings to change things up. I was not a fan of this one - far too sweet and oily! It did not compliment the delicious salad I prepared to go with it.

Made as is.  Very tasty, we loved it.  Very good with cucumbers, may try it for a potato salad soon.

This was really good and easy. I substituted 2 splenda packets for the sugar and it was plenty sweet. First time I only had balsamic and it was great!

Great easy dressing! Followed the recipe exactly, except I used fresh dill that I've been wanting to use up. FYI - if using fresh, use more since dried has a stronger flavor! I probably used about 2 teaspoons, and mixed it all up in the magic bullet. Fresh and delicious!

This is great.  I doubled it and poured it over a salad composed of romaine, cucumbers, black olives, avocado, tomatoes and two drained cans of flaked solid albacore. Then I sprinkled the whole thing with some garlic salt.  Serve it with some toasted sourdough and it's a meal.

Good dressing, no alternations needed.  I added craisins to my salad for some sweetness to compliment the tart vinaigrette.  I will make this again.  Thanks for sharing ther recipe!

Great recipe...I modified it sllightly due to our tastes, but it is awesome, easy &amp; most people probably always have these ingredients on hand.  Why buy salad dressing, this is much better. I used fresh dill in quantity rather than dill weed, &amp; added a bit more oil (a little olive oil) and sugar as my family thought the vinegar was a bit strong.  The blender method is the best part adding the oil last and slowly blending it in makes it perfect and it does not separate.  A definite keeper, which is also easily modifiable to use different herbs from your garden...ie. tarragon, savory, etc. Would be 5 stars, but made a few changes.

Too sweet with too much dill.  And I actually like dill a lot so I'm surprised I really didn't like this.  My husband didn't like it either.

I made this dressing exactly as called for in the recipe and it was delicious.  I used a mason jar to mix the ingredients and it came together beautifully; tasty, rich and thick!  There will definitely be a next time for this one!  This vinaigrette is absolutely the PERFECT balance of tart/sweet.  One of THE best vinaigrette recipes I have ever tasted!  Thank you Rinnie!

This was good, but would have probably been better had I run it through the blender.  

Excellent - I used fresh dill instead of dried and let it infuse in the dressing for several hours.

I used EVOO instead of veg. oil, converted the dill to fresh, omitted the onion powder since I didn't have, used Dijon rather than dried mustard, reduced the sugar to 1 t., and I used the blender.  Then I tripled it.  It was great.

I used olive oil in this but left everything else exactly the same.  I thought the vinaigrette had a good flavor except for a strong bitter taste.  The only thing I can think of that could have made it bitter is the dry mustard.  I've never used dry mustard in a recipe before but happened to buy a bottle last week.  Because the vinaigrette had good flavor otherwise, I'm going to try making it again sans dry mustard and hoping it doesn't have the bitter taste.  Maybe I'll put in a little bit of yellow or dijon mustard to make up for it.  Update: the dressing lost the bitterness after being in the fridge for a couple of days and was really good.

Very nice change then your normal vinaigrettes, the only thing i had to change was onion poweder to onion salt and then i just ommitted the other salt. this recipe is a definate keeper.

This dressing is delicious! A little sweet and tangy with wonderful dill flavor. I actually substituted fresh dill for dried but I imagine either way is good. I served it with baby greens and grilled chicken on top. Perfect light and yummy dinner!

Used 1 tbsp snipped fresh dill in place of dried.  Also used 1 clove pressed garlic in place of garlic powder.  Delicious over sliced tomatoes and cucumbers.

I like this dressing. For me it has just the right amount of sugar to offset the vinegar, without tasting sweet.  I will make this again.

This is a good dressing. I used olive oil in lieu of the veg. oil, I also used balsamic vinegar in place of the red wine vinegar. I also reduced the sugar to 1 tsp. I will make this again.

I just made this, as I am on a "diet kick" and wanted something fresh for lunch. I used balsamic wine vinegar in place of the red wine vinegar, and quadrupled the recipe... removing the lid from the blender, the aroma that came out smelled amazing! I took a little taste and it is delicious!!! So easy to make :)

Awesome!!! I have to admit, I started making this before I realized I was out of red wine vinegar, so I subbed cider vinegar and cut down on the sugar a bit. This was divine served over a simple salad of spring greens, dried cranberries, and goat cheese crumbles.  I'll definitely be making this again!!

It just didn't work for me, The vinegar seemed to just walk all over the other ingredients

This was great.  I also used a little prepared brown mustard, because I did not have dry mustard on hand.  Good mix of flavors, thicker consistency for a vinaigrette, which I liked.  I did not use a blender, just should in my salad dressing cruet and it turned out great!

OK but not the best.  Didn't really taste much dill but probably should have used fresh.  Used less sugar but it still tasted too sweet.

Hate to go against the grain, but we did not care for this, even with reducing the sugar as so many other reviewers suggested.  Thanks, Rinnie.

It's all my husband asks for anymore. Delicious and EASY.

yummy,the taste of the dill is delish with the red wine,i used olive oil(health reasons).try it you will make this your favorite dressing.

Yummy and very fresh tasting!  Only change was to reduce amount of sugar, as recommended by other reviewers. (thanks for suggesting that...)It's just what I wanted to use on my home grown cukes!  Thank you for sharing this recipe!

I used olive oil, yellow mustard and fresh dill because I did not have the other ingredients on hand. It was great marinated over garden tomato's, cucumbers and peppers.

Very good dressing, easy to make. I did cut back on the sugar by 1/2.

Easy to make and full of flavor but seemed to need something else or more of something.

It was too sweet (and I cut the sugar in half) and lacked flavor in general.  I won't be making this again.

Perhaps my taste buds were off, but I couldn't taste the vinaigrette or the dill. Not tangy enough for me. More on the creamy side.

Light dressing, perfect for summer
Lots of flavor, I put over pastina &amp; diced cucumbers &amp; halved grape tomatoes, yum! I garnished with fresh dill
Yum!

Tasty.  I quadrupled the recipe so I'd have enough for a few days.  I also made a few other changes, using a combination of 75% EVOO and 25% canola oil, substituting Splenda for sugar, and using only half the amount of sweetener called for in the original recipe.  I used it over a simple salad of leafy greens, cucumbers, green onions and tomatoes.  It will go on a spinach salad tomorrow.  My partner and I both agreed that this recipe is a keeper.  Edited on 12/19/15 to add: I made it several times as above, but tonight I made the recipe as is except for substituting EVOO for the vegetable oil.  Though it was sweeter, it was also an acceptable level of sweetness for some salads.  Wonderful to have such a tasty recipe that is so easy and uses ingredients I always have on hand.

Loved this dressing. Recipe called for too much sugar for my taste, so cut back by 1/2 teaspoon &amp; added fresh lemon juice. It made a perfect dressing for my pasta salad!

This is just what I wanted. I used fresh dill, dijon, and only about 1/2 of the sugar.

Wonderful!  My husband proclaimed this derserved five stars before I even asked what he thought of it.  Refreshing is the only word I really can use to describe it.  Didn't change a thing.

One of our favorites.  We don't add the sugar because of my husbands health needs but it is still wonderful!

Delicious! We had it on a romaine and salmon salad, but I can also see just tossing some cherry tomatoes in it. I used a little squirt of Dijon mustard instead of dry mustard.

Dill Vinaigrette

Prep Time: 15 minutes

Total: 15 minutes

Author : Rinnie

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