Fennel Dill Vinaigrette

Fennel Dill Vinaigrette

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From: EatingWell Magazine, September 2019

You can use fresh dill or fennel fronds to make this healthy salad dressing. Serve it over a salad with shaved or sliced fennel for a super-fennel experience. It would also be wonderful with a simple tomato and cucumber salad.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • ½ cup extra-virgin olive oil
  • ¼ cup white-wine vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh dill or fennel fronds
  • ½ teaspoon toasted crushed fennel seeds
  • ¾ teaspoon salt


  • Prep

  • Ready In

  1. Pour oil into a mason jar. Add vinegar, garlic, dill (or fennel fronds), fennel seeds and salt. Cover and shake to blend.
  • To make ahead: Refrigerate for up to 3 days. If the oil solidifies, let dressing stand at room temperature for about 30 minutes before using.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 86 calories; 9 g fat(1 g sat); 0 g fiber; 0 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 1 IU vitamin A; 0 mg vitamin C; 1 mg calcium; 0 mg iron; 145 mg sodium; 2 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 2 fat

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