Citrus-Dill Vinaigrette

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This dressing is light and tasty over just about any vegetable salad or fruits with nuts. It’s so quick and easy to make, you’ll give up the bottle.

Ingredients

Zest and juice of 1 lime, 1 lemon and 1 orange

¾ cup grapeseed or preferred oil

3 tablespoons rice vinegar

2 tablespoons honey

2–3 cloves garlic, minced

⅓ cup chopped fresh dill

½ teaspoon salt

Several turns of freshly ground black pepper

Zest fruits over small mixing bowl. Add juice and remaining ingredients.
Whisk and cover. Dressing can be used immediately, but best if sits several hours or overnight (in refrigerator). Bring to room temperature before tossing into salad.

This dressing was made for our Spring Green Veggie-Pasta Salad (literally!). Make sure to check out that recipe, too.

Recipe Courtesy Of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.

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With apples, cranberries and candied walnuts