Yum yum yum! This adds so much flavor to a chicken breast! We eat a lot of chicken and I get tired of it easily so I'm always looking for ways to make it tastier. A few times I didn't have very long for it to sit in the marinade but it still turns out well. This is a keeper!

Reviewed On: May 4, 2009

Great dressing. I used mustard and rice wine vinegar. The mustard helps it to stay emulsified and not separate if you want to keep it in the fridge for a while. I use less olive oil- equal parts vinegar and oil- and I think it's plenty. It's good on a green salad with feta and roast beef. I may try it on a pasta salad and see how that is as well.

Reviewed On: May 4, 2009

Yum yum yum! This has become my daily salad dressing. I make a week's worth in a jar and just stick it in the fridge. It is definitely better after it's been sitting for a while. I do a couple things differently, though. I only use about half the oil. I like my dressing really vinegary and I think vinaigrettes usually have too much oil in them anyway. I add a pinch of salt which really brings out the flavors. Also I use jarred garlic since it has a milder taste. If I do use fresh, I don't put as much in because it's too strong. Overall, great dressing!

Reviewed On: Apr. 22, 2009