Dill Red Onion Dressing
This Dill Red Onion Salad Dressing is a real keeper. Finely chopped onion and herbs give your greens a little love. If it’s flavour you’re after, pour this on.
Can I say spring has sprung here in Southern Ontario?
Do I dare?
Canadians love to discuss the weather. I guess in countries where the weather yesterday will be the same as the weather tomorrow there is nothing to discuss. Here in the Great White North that is most definitely not the case.
We can go from one extreme to another in the course of an afternoon!
The whole point of this is that is looking like a gorgeous week in my neck of the woods and I’m pumped for the sunshine. 🙂 At the same time I’m wary of getting too excited as it could all change…
Of course the sunny weather makes me crave salads so I thought I’d share a great, fresh tasting salad dressing recipe. It contains dill which is one of my favourite flavours.
I used dried dill for this recipe but if you have fresh on hand, by all means substitute that in.
Another dill recipe I love is this vegan “tuna” salad made from dill infused almonds. Too good!
Dill Red Onion Salad Dressing
I started with some very finely chopped red onion and garlic.
Then added the usual suspects like olive oil, vinegar, sea salt and pepper. I learned a great tip the other day which is to always buy your olive oil in a dark glass bottle to protect it from the light.
Who knew?
The dark bottle also gives a great reflection of me in the bottom of the bottle. 🙂 Hello!
Since I have some in the cupboard I also added a touch of coconut sugar to balance it all out.
Then I let the jar do the hard work and shook it all together. How brilliant is making your dressing in a mason jar?
Not only do you save on dishes by not using a bowl, whisk, etc. but you also have a storage vessel for what remains.
I love mason jars.
I loved that this dressing had both a freshness to it and a bite as well.
Kind of like our Canadian weather!
MORE HEALTHY SALAD DRESSING RECIPES:
Whole 30 Lemon Garlic Dressing
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Dill & Red Onion Salad Dressing
Ingredients
- 1/4 medium red onion finely minced
- 1 clove garlic finely minced
- 1 tsp coconut sugar
- 1/4 tsp dried dill
- 4 tbsp olive oil
- 2 tbsp white vinegar
- sea salt & pepper to taste
Instructions
- Shake all ingredients together in a small mason jar.
Hi Sharon,
Your dressing sounds so scrumptious. What is your measurement for making a mason jar full? By the recipe you posted , it sounds like one serving and your picture of mason jars looks like a lot more than one serving.
Thank you,
Debbie
Hey Debbie, This recipe is for 2 large salad servings or 4 sides. Feel free to double it and store in the fridge for up to a week. I hope you enjoy it!
The dressing looks mouth watering and would zing up any salad or fresh veggie dish. I think it would be yummy on a summer pasta dish. I love dill! Thanks for sharing.
You’re a doll Karen! Thanks for your sweet comment. I hope you enjoy the dressing. 🙂
Hi, my family is trying to go sugar free for health reasons, this is new to us. Do you think if we skipped adding the sugar it would significantly effect the flavor of this dressing it sounds delicious!? Thank you have a beautiful day!!
I do like a little sweetness for balance. You could use honey for a more natural solution!
What a yummy looking salad dressing! Thank you for sharing this recipe! I love recipes that make use of dill in tasty ways. Can’t wait to try this one at home!
Thanks so much! It’s totally simple too. Hope you enjoy! 🙂
How many batches did you make to fill the jar in the picture? It looks like the recipe would fill 1/8 of that jar?
Just one batch! The jar I use is an 8.5 oz size which is just over a cup.
Wow ok thank you! Gonna make it today 🙂
Hello how do you store leftovers??? How long is shelf life? Thanks!!
It should be fine in the glass jar, covered in the fridge. Let it come to room temp & shake it up before using. It will be fine for a good week or two. This recipe make a small portion any way, enough for 2 salads. Thanks Carla! 🙂
Any suggestions for a substitute for dill? I really dislike dill. I suppose ant herb would do, but have you tried it with any others?
I haven’t tried any with this recipe in particular but parsley is always nice. Maybe fresh basil?
Has anyone tried this with a touch of honey instead of sugar? I don’t usually carry coconut sugar but will look for it soon. I do have nearly every other coconut usual suspect. I don’t want honey to overpower and I know it will depend on what kind one gets too. Plus it has antimicrobial properties so I would suspect if you make a larger batch it would help preserve it.
Hey Marlene! I’m sure honey would totally work. I like the longer shelf life aspect too. Thanks! Have a great weekend. 🙂
I used maple syrup to taste. Yumm
Sharon, I live in Canada too and I am so excited about the warm weather! It’s going to hit about 20 degrees this afternoon.
I eat a lot more salads when it gets warmer (although I should be eating them all year round, because they can be so nutritious!), so I am glad I came across your recipe.
Mason jars are great. They look cute enough that I sometimes just leave the salad dressing in it when I have guests come over.
Would you recommend jut substituting the coconut sugar with any other type of sugar? I don’t have any at home at the moment.
If you have raw sugar that’s good, too. Try for as little processing as possible…