1/2 cup olive oil
1 1/2 tbsp chopped fresh dill
2 tsp lemon zest
1/4 cup fresh lemon juice
1 tsp Dijon mustard
1/4 tsp Splenda granulated (or equal amount of your favorite sweetener)
Salt and freshly ground black pepper, to taste
In a small mixing bowl, whisk the oil, dill, zest, juice, mustard, and Splenda together; season with the salt and pepper to suit your taste.
Serve on salad immediately or store in refrigerator in a sealed container for up to 3 days.
Yield: Approximately 3/4 cup of dressing
2 tsp lemon zest
1/4 cup fresh lemon juice
1 tsp Dijon mustard
1/4 tsp Splenda granulated (or equal amount of your favorite sweetener)
Salt and freshly ground black pepper, to taste
In a small mixing bowl, whisk the oil, dill, zest, juice, mustard, and Splenda together; season with the salt and pepper to suit your taste.
Serve on salad immediately or store in refrigerator in a sealed container for up to 3 days.
Yield: Approximately 3/4 cup of dressing
Note: File Photo
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