Dilly Dressing

Yield: 1-1/2 cups



2 tablespoons Dijon mustard 

1/3 C. Tarragon vinegar 

Fresh ground pepper to taste 

1 C. olive oil 

2 tablespoons minced fresh dill 

or 2 teaspoons dill weed 

May add Stevia to sweeten 



In a small bowl, whisk the mus-tard, vinegar and pepper. In a fine stream, drizzle oil into mix-ture, whisking constantly (dressing will thicken). Stir in dill. Serve over salad greens.  


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Mustard-Shallot Vinaigrette



1 tsp finely minced shallot 

1/4 tsp crushed garlic 

2 tsp extra virgin olive oil 

1/2 tsp prepared mustard 

1 tbs apple cider vinegar 

Sea salt and fresh ground pepper to taste 



Put shallot, mustard, salt, pepper, and vinegar in a small bowl and whisk thoroughly. Add olive oil and whisk until blended. Adjust seasonings to taste. Best when used fresh, but recipe can be increased, made in advance, and refrigerated in airtight container.  


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