Creamy Dill Dressing
This recipe makes enough for 4 servings, or 6 cups (1.5 L) torn lettuce and sliced vegetables, but you can double or triple the ingredients and make enough for a couple days. Transfer to a jar or airtight container and refrigerate for up to 3 days.
Servings: 1/3 cup (75 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL) : about | - |
| cal | 33 |
| pro | trace |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | 0 g |
| chol | 4 mg |
| sodium | 67 mg |
| %RDI: | - |
| calcium | 1% |
| iron | 1% |
-
3 tbsp (50 mL) light mayonnaise
2 tbsp (25 mL) light sour cream
2 tsp (10 mL) white_wine_vinegar
1 small clove garlic, crushed (or 1/2 tsp/2 mL bottled minced garlic)
1/4 tsp (1 mL) dried dillweed
Pinch salt and pepper
Preparation:
In bowl, whisk together mayonnaise, sour cream, vinegar, garlic, dried dillweed, salt and pepper.
Source
Canadian Living Magazine: April 2005
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