Dijon Dill Vinegrette

- ½ cup olive oil
- ¼ cup red wine vinegar
- ½ tbsp dijon mustard
- ½ tsp splenda
- pinch salt & ground pepper corns
- fresh dill (to taste, I use A LOT)
- 2 cloves garlic, crushed (it also tastes great if you cook the whole garlic bulb in tinfoil for 45 minutes ~ 350F then squeeze out the paste as you need it. Be sure to cut off the tips and dab with oil before baking)

Total Recipe Count:
calories = 978
fat = 108
carbs = 8
fiber = 0
protein = 1

Nat