Tangy Dill Dressing

I’ve gone into another pickle craze.

It happens every couple of months and has proven to be extra awesome when you have an entire shelf of homemade pickles in your basement.

Gosh, making my own pickles has to be one of the best ideas I’ve ever had.

Adding pickles to salad dressing?

Another fabulous idea.

Tangy Dill Dressing

Vegan (option), Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free, Grain free

Low-fat dill salad dressing with ground pickles!

Yield: 3/4 cup

Servings: 12

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1/4 cup water
  • 1/4 cup apple cider vinegar
  • 1.5 tablespoon dried dill weed
  • 1 tablespoon gluten-free mustard
  • 1 tablespoon unpasteurized honey *see note
  • 1 tablespoon red onion
  • 1 garlic clove
  • 1/2 teaspoon Himalayan rock salt
  • 1 homemade pickle
  • freshly ground pepper, to taste

Directions

  1. Add all ingredients to your blender and blend until smooth.

Will keep in the fridge in an air-tight container for one week.

note: to make vegan, remove honey and add 1 pitted medjool date.

calories: 49 | fat: 4g | carbohydrate: 2g | fiber: 0g | sugars: 1.6g | protein: 0.2g

[source]

It’s Remembrance day here in Canada today.

This day holds a special place in my heart. It’s a time that our country has set aside so we can be thankful for all the souls that fought for us in World War I, and it’s also the day that Kevin told me he loved me, all those years ago.

What better way to be thankful for our beautiful country than to celebrate our love for one another, right?

Opening myself up to another person after years of personal battles, has proven to be one of the scariest things I’ve ever done.

But there was just something about this man that intrigued me – the way he looked out for me, didn’t judge me, supported me, and made me laugh – was so different from anything I’d ever experienced.

I’m proud of myself for letting my guard down and believing that I deserve happiness.

I’m just about to head downstairs to the kitchen to make us some Baked Coconut Cream French Toast for breakfast (Kevin’s absolute favorite),

and Kevin has a romantic dinner planned for us at vintage chophouse tonight. I wonder if they serve their steak with pickles? jk jk

What are your weekend plans?

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