Photo: Ernest Porzi
Lemon Dill Vinaigrette
6 ingredients
3 min
1
openrecipes
A light and fresh dressing for any type of salad. I love this on a bed of romaine lettuce topped with a scoop of chicken salad. Yum!
Estimated Nutrition (whole recipe, rough)
188
Calories
2g
Protein
14g
Fat
16g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Tablespoons Olive Oil
- 2 Tablespoons Red Wine Vinegar
- 1 whole Lemon (Washed, Zest &Juice)
- 2 sprigs Fresh Dill, Chopped Finely
- ½ teaspoons Onion Salt
- 1 teaspoon Black Pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes