January 15, 2008
Dill Dressing
Sara Jones, Tucson CSA
The large bunches of dill that we get from the farm are
perfect for dressing up winter salads. This is a creamy,
yogurt based dressing, but if you prefer not to use dairy,
simply omit the yogurt and add more oil/vinegar or juice.
½ large bunch dill, finely chopped
¼ yellow onion, minced
1 cup plain yogurt
1 tablespoon olive oil
2 tablespoons apple cider vinegar
Salt and pepper to taste
Whisk together all ingredients. Store any leftovers in a jar
in the refrigerator for up to 1 week.