Reviewed: Nov. 23, 2009

I liked this. The reviewers who said it was "just salad dressing" are correct--there's nothing here that overwhelms. You could always add/subtract flavors that interest you at the moment from this dressing--it's a wonderful base. I had to add a bit more sugar, myself, but I do that with almost every dressing. Tomorrow I think I'll add ginger and Sriracha to the leftovers; the option to change it up to match your mood is there with this base! I especially liked the sesame oil! Thanks, SunnyByrd!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Oct. 6, 2009

This was very good.

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: Sep. 12, 2009

Normally the only dressing the boyfriend and I like is ranch. We were looking for something a little different this time, and we both really enjoyed it, and recipe was very easy to make!

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erin mc

Cooking Level: Expert

Living In: Medicine Hat, Alberta, Canada

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Reviewed: Jul. 31, 2009

This was wonderful! I did need to double the honey, or it was just too tangy for my taste. Thanks for the recipe!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jun. 29, 2009

Made this yesterday and just tried some. wow is it good. I was going to make a salad but now I am going to marinate some garden fresh veggies with it. Thanks sunny!!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Jun. 14, 2009

Wow! What a great dressing. The rice vinegar and sesame gives it a very asian flair. I think next time I will try adding a little ginger too. Will be making this often.

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mommy

Cooking Level: Intermediate

Living In: Cortez, Colorado, USA

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Reviewed: Jun. 9, 2009

I loved the idea of sesame oil, plus I already had all ingredients except one (out of dried mustard, substituted a little squirt of Dijon). I really like this dressing, except I found it too sweet for my taste even though I cut back on the honey. Other than those two changes kept to the recipe. Next time I think I'll increase the seasame oil just a bit and reduce the honey even more to about a teaspoon. I'm glad the instructions specify letting it sit overnight. I've always found with uncooked dressings that use dried herbs it takes a while for the flavors to infuse and for the herbs to soften. Otherwise the texture of the herbs is unpleasant. Thanks for a great dressing I'll be making often!

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cjucoder

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: May 11, 2009

I keep this salad dressing in the fridge all the time. I leave out the salt (DH is on low sodium diet)and it's still wonderful! This recipe really is a savior for us. Thanks!

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CLS

Cooking Level: Intermediate

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Reviewed: May 10, 2009

This is good stuff!! We love sesame oil and thought it added a nice touch to the dressing. I followed the directions mostly but did an emulsion to cut down on separation of the ingredients, just a personal preference. I added all of my ingredients in the food processor except the oils, turned it on and slowly added the oil. It turned out great and got rave reviews from my mom and the hubby.

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homeschooler3

Cooking Level: Intermediate

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Reviewed: May 10, 2009

I felt like Italian dressing for my salad, and this one looked good. Plus, I love rice vinegar. I only made enough for 2 salads, in case I didn't like it. The honey made it a bit too sweet for me--I'll cut back next time, but it was still very good. Next time I'll make a full amount in a bottle to save in the fridge. The herbs were good and the combination of vinegars went really well together. My salad was comprised of lettuce, cucumber, tomato, carrot, red bell pepper, radishes, toasted almonds, and some cheddar cheese. Good salad!

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Paige

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2009

Wanted to love it, but it was only marginal. Won't be making it again.

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GrandmaB

Cooking Level: Expert

Living In: Olympia, Washington, USA

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Reviewed: Apr. 21, 2009

We liked this dressing a lot - Tangy with a subtle hint of sweetness! I added some freshly chopped basil and parsley to the dressing. I cut down a bit on the oil and used EVOO instead of vegetable oil. Thank you!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Apr. 21, 2009

I did not like this at all. I think it may have been the taste of the sesame oil that ruined it for me. Sorry.

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Katie

Home Town: Warner Robins, Georgia, USA

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Reviewed: Apr. 18, 2009

Absolutely delicious! Great on walnut, blue cheese and pear salad.

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cookiegirl30

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Apr. 12, 2009

This was so good. My family loved it. I love the hint of sweetness that is in the dressing. I don't have a garlic press so I beat it with a meat mallet until the garlic was mush. I can't wait to try this on some chicken as a marinade. Yum! I'll be making this often. Thanks for the recipe!

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Apr. 9, 2009

Typical of anything that comes from the Byrdhouse, this is a versatile recipe. I made/ate this yesterday, but with sesame oil, good things happen with age! This is no exception. On salad for the last two nights, I have loved this dressing. I have to tell you that tonight on avocados, this is nothing but spectacular! But as my dear hubby pointed out, this will only be better used as a marinade. We declared this as KEEPER! Thanks!

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Marianne

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2009

Love this! I was hesitant about the Sesame Oil, I don't really like it, but it's very subtle in this dressing. What a fantastic tasting salad, not too tangy or sweet. I did use a bit less honey than called for. Thanks for the recipe!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2009

Maybe I did something wrong, but I didn't think this was as great as everyone said it was. It was just salad dressing. That and I spent like $20 buying the ingredients.

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cukatie2983

Cooking Level: Beginning

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 3, 2009

Sunnybyrd your salad dressing is amazing! The sesame oil is the key ingredient and it gives a nice flavor. Served with baby greens, carrots, feta cheese, pears and some sesame seeds. Delicious!

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2009

Don't waste your money on store bought dressings when you can make this up in a jiffy and tastes so much better! A nice fresh, crisp taste...really brings out all those veggies in your salad. I'm looking forward to use this as a marinate on veggies for the grill this summer.

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