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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
16
Yield:
2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor or blender container, combine pecans, oil, honey, vinegar, dill, lemon juice, garlic, and salt. Cover and process or blend until mixture is combined. Serve immediately or cover and store in refrigerator for up to 1 week. Stir before serving. If salad dressing is too thick or thickens upon standing, stir in additional vinegar. Makes 2 cups (16, 2-tablespoon) servings.

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Tips

We use this salad dressing on baby spinach leaves with sliced pears, fresh strawberries, red onion, Stilton cheese and toasted pecans.

Nutrition Facts

171 calories; fat 14g; cholesterol 0mg; saturated fat 2g; carbohydrates 13g; insoluble fiber 1g; protein 1g; vitamin a 0IU; vitamin c 1.2mg; sodium 74mg; calcium 10.1mg; iron 0.4mg.
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Reviews

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