Excellent, basic recipe for salad dressing and tastes MUCH better than the bottled varieties. I only made one serving, (being that I live by myself) using 1 TBS of each olive oil, balsamic vinegar, splash of regular vinegar, several dashes of garlic salt instead of crushed garlic and reg salt, fresh cracked pepper, couple dashes of ground mustard and didn't add sugar as I like the strong tangy-ness of the vingars. Made the perfect amount for a medium to large salad for one. Also, try topping salad with toasted, sliced almonds with this dressing, superb!

Reviewed On: Dec. 2, 2009

This was super yummy! I used pine nuts and regular crumbled goat cheese when I made it, and used less olive oil (about 1.5 TBS), and more spinach (about 1 cup). I will however next time making this use less cheese as I thought it was too rich and somewhat over powering the other flavors. Also, to make the prep easier with the quinoa, just add 1/2 cup water to the 1/4 cup quinoa, bring to a boil and then reduce to a simmer for 15mins. This way, the liquid absorbs on its own, and you don't have to drain it if you don't have a fine mesh strainer, much easier and quicker to do.

Reviewed On: Nov. 19, 2009

I'm sorry but this was very, very bland. I even added garlic, garlic salt, 3 whole eggs instead of just the whites, a little more fresh basil, and served spaghetti sauce over it. Still bland. Other than that I followed the rest of the recipe through. Definitely needs salt, pepper, more garlic, onion and whatever else I can find in my spice pantry. I do like a decent amount of spice in my dishes, but never go overboard like some people do, just enough to taste it. I usually give new recipes that didn't wow me the first time around a 2nd chance modified to my liking, but sorry, this one is getting pitched.

Reviewed On: Sep. 15, 2009