Michele the Trainer’s Chipotle & Poblano Chili Vinaigrette I…
Michele the Trainer’s Dilly Potato Salad Dressing
If dill is not your thing, please step away from this post. There is never enough dill.
Please remember always use organic ingredients when possible. Please read entire recipe through first.
2 bunches Organic Dill, washed, cut off most of the stems and discard
¾ cup Apple Cider Vinegar
2 Tsp Horseradish Mustard
5 cloves Garlic
¼ tbsp. Black Pepper
½ tbsp. Salt
12oz jar rinsed, Roasted Red Bell Peppers (Trader Joes)
Blend all in your High Speed Blender. Set aside.
Your salad may vary, for my salad this is what I put together:
I cut up 4-6 red potatoes into 1” cubes and, boiled until done, but not overdone. Drained & rinsed.
Combined with raw red onion, cut small..not too much (check how fierce your red onion is and adjust “to taste”.
French green beans (remove ends), raw,rinsed, drained, cut into 1” sections.
Combined all and served. Next time I’ll add carrot slices–it would look and taste spectacular!
I had dressing left over for more salad!
I also served this on a bed of baby romaine.
This would be awesome on pasta salad too! Or zoodles! If you’re vegan, top with nooch!
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Michele the Trainer
Engineering/Freelance Global Project Manager
Author, Public Speaker, Podcast Host at Michele the Trainer Show
Personal Trainer, Wellness Expert & Mentor/Lifecoach
Projects MTTCS: www.MTTConsultingSolutions.com
Michele’s Blog: www.EngineeringWellness.com
Nature Blog: www.LiquidHike.com
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