To make the dill dressing, combine all ingredients and mix
Stir in lemon peel and dill. Cool risotto 10 mins. Cover
In a large bowl, combine watercress, prawns, avocado, tomatoes and cucumber.
To make the dressing, combine mayonnaise, dill, vinegar, lime zest and lime juice.
Drizzle dressing over salad. Toss gently.
For the dill dressing, combine mayonnaise, mustard, dill and 1 tbsp cold water. Season.
Distribute lettuce, avocados and mango between serving glasses. Top with shrimp and dressing. Sprinkle with capers and extra dill sprigs. Serve.
For the dill dressing - combine the egg mayonnaise, mustard,m dill and water in a small bowl and season with salt and pepper to taste and set aside.
Divide lettuce, avocado and mango among serving glasses and top with prawns and dressing and sprinkle with capers and extra dill sprigs and serve.
Cook the asparagus in a small pan of boiling salted water for 1-2 minutes or until bright green and just tender.
Drain and refresh under running cold water.
Drain well and place in a large bowl.
Run a peeler down the length of the cucumber to form long ribbons.
Add to the asparagus.
Add prawns and dill dressing to asparagus and cucumber and toss to combine.
Serve immediately.
DRESSING: Place all the ingredients in a small screw-top jar and shake to combine.
Combine macaroni, carrots, tomato, celery, bell peppers, onions
and
dressing
in
a
large bowl; stir well.
Cover and chill.
Serve
on
a lettuce lined platter, if desired.
Yield: 12 servings (about 62 calories per 1/2 cup serving).
ukes. Mix together.
Add dressing. Vegetables should be well coated
Heat oil in a large skillet on medium heat. Season salmon to taste. Cook 3-4 mins each side, until golden and cooked to desired doneness. Flake into large pieces.
For the creamy dill dressing, combine all ingredients in a small bowl.
Gently toss salmon and peas in a large bowl. Drizzle with dressing; toss gently. Serve sprinkled with dill.
Mix yogurt, mayo, dill weed, mustard and salt in a large glass or plastic bowl.
Toss with remaining ingredients.
Cover and refrigerate about 4 hours or until chilled.
Yields 4 servings, about 1 cup each.
Cook the pasta in plenty of boiling salted water until al dente. Drain. Rinse with cold water and drain again.
Combine the pasta, chick peas, celery, onion and green pepper in a large bowl.
Separately whisk the mayonnaise, yogurt, dill, lemon juice and zest, garlic, salt and pepper until blended.
Fold the dressing into the pasta mixture and serve.
dd the fresh or dried dill. Cut the cooled potatoes in
Crush the dill seed in a bowl.
Add the dry ingredients and mix.
Add vinegar; stir until the sugar dissolves.
Mix in the oil.
Place the dill sprig in a pint jar.
Pour in the dressing. Keep covered in the refrigerator.
Place lettuce in a large salad bowl. In a small bowl, combine orange juice, steak sauce, lemon juice and seasonings; mix well.
Gradually add oil, whisking constantly. Pour 1/2 cup of the dressing over lettuce; toss to coat. Add oranges, nuts and cheese; gently toss. Serve remaining dressing on the side, for those who want to add more salad dressing.
Mix together salad ingredients in a large salad bowl.
Mix together dressing ingredients in a small bowl.
Pour dressing over salad, tossing to coat evenly.
Refrigerate for 2-3 hours before serving.
In a large salad bowl, toss the romaine, cucumber, tomatoes and onion.
In a jar with a tight-fitting lid, combine the dressing ingredients; cover and shake well. Serve with salad. Refrigerate any leftover dressing.
Remove chicken from bone and cut into chunks.
Place 1/2 chicken in greased baking dish.
Spread with half of the chopped onion and half of dressing mixture.
Combine both cans of soup and broth or water.
Pour 1/2 soup mixture over dressing, then repeat layers with remaining chicken, dressing and soup.
Bake at 350\u00b0 for 45 minutes.
Mix together and let stand at least 4 hours.
Refreshing as salad dressing for pasta or greens.
Also good as dressing for cold chicken or fish.
Place the dill pickles, pickle juice, canola oil, fresh dill, and salt and pepper in a blender, and blend until smooth.
In medium bowl, combine mayonnaise, honey, lemon juice and dill seed.
Whisk to combine ingredients.
Chill thoroughly.
Just before serving, whisk dressing.
Makes 1 cup.