Dill Vinaigrette

Dill Vinaigrette

adapted from Sam Choy's Cooking - Island Cuisine at Its Best

I made an appetizer for a birthday party last weekend and had a bunch of leftover dill. This vinaigrette was light an refreshing over a side salad but was particularly tasty on the pickled vegetables that I added to the salad.

Makes about 1/3 cup                                                      1 WW pp / 2 Tbsp.

2 Tbsp. rice vinegar
3 Tbsp. chopped fresh dill
1/2 tsp. sugar substitute
1 1/2 Tbsp. chopped onion
1 garlic clove
Kosher salt and freshly ground pepper
3 Tbsp. olive oil
3 Tbsp. water

1. Combine all ingredients in a small food processor until well combined.
2. Adjust seasoning with salt and pepper as needed.

Enjoy!