Dill Dressing

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.

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