If you love pickles, I have the salad dressing for you.
I spotted this recipe for Dill Pickle Vinaigrette on @sinfulnutrition’s Instagram feed a few weeks ago — right after I dumped the juice from a big jar of pickles. Since then, I’ve been eagerly waiting to empty another jar of pickles so I can try it.
Last night was the night.
I had all the ingredients on hand (juice, olive oil, Dijon mustard, garlic and dried dill), so I dumped them in the empty pickle jar, tightened the lid and shook to combine.
This is where my doubts began to surface. As much as I love pickles, the dressing’s appearance gave me pause.
Would you eat that?
Its look made me so leery, I even told Almost Eagle he could put ranch on his salad instead.
But we both opted for the vinaigrette, and I’m glad. It was delicious!
The taste is light, fresh and — well, pickle-y. That’s a good thing. A very good thing … as long as you’re a pickle fan.
Even better? A 2-Tablespoon serving is only 1 WW Point.
Drop me a comment if you try it!