Chopped fresh dill and finely chopped lemon zest make the difference in this delicious homemade Lemon-Dill Vinaigrette.
What You Need
Original recipe yields 16 servings
2/3 cup HEINZ Distilled White Vinegar
1-1/2 tsp. zest and 2 Tbsp. juice from 1 lemon
1 Tbsp. sugar
1 tsp. finely chopped fresh dill
1 tsp. ground black pepper
1-1/3 cups oil
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Let's Make It
Whisk all ingredients except oil in medium bowl until blended. Gradually add oil, whisking constantly after each addition until well blended.
Pour into container with tight-fitting lid. Refrigerate up to 2 weeks before using as desired.
Savor every bite of this tasty dressing. Each 2-Tbsp. serving goes a long way on flavor.
Toss 2 cups hot cooked pasta with 1 lb. cooked cleaned shrimp, 1 to 2 cups cooked fresh vegetables and 1/2 cup Lemon-Dill Vinaigrette. Refrigerate 3 hours. Garnish with lemon wedges and additional fresh dill before serving. Or to use as a marinade, pour 1/4 cup Lemon-Dill Vinaigrette over 1 lb. boneless skinless chicken breasts or cleaned shrimp. Refrigerate 1 to 2 hours to marinate. Remove chicken or shrimp from marinade, then grill chicken or meat until done. Place shrimp or thinly sliced chicken on bed of torn salad greens. Drizzle with additional Lemon-Dill Vinaigrette. Sprinkle with croutons.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.