Dill Pickle Dressing Recipe
The dressing that works for a chopped salad, pasta salad, and even potato salad! Bright, herbal, and delicious!
Servings: 4 servings
Ingredients
- 1 clove garlic minced
- 1 dill pickle about ¼ cup chopped
- 1 tablespoon chopped fresh dill
- 2 tablespoons pickle juice
- 2 tablespoons fresh lemon juice from half a lemon
- ½ teaspoon dijon mustard
- ½ cup light olive oil or other neutral flavored oil
- ½ teaspoon salt plus more to taste
Instructions
- Place all Dill Pickle Dressing ingredients in a food processor or blender. Run machine until all ingredients are puréed. The dressing will be a light bright green from the fresh dill. Use a piece of lettuce or kale to taste the dressing. Add salt if needed.
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Notes
Store leftover dressed salad in a tightly covered container in the refrigerator for up to one day. Leftover dressed salad will take on a softer, marinated texture. Store leftover undressed prepped (i.e. washed, dried, and chopped) salad greens in the refrigerator for three days.
Leftover Dill Pickle Dressing will keep for three days in a tightly sealed container in the refrigerator.