recipe reviews for:

Citrus-Basil Vinaigrette

“This dressing is lovely yellow color, and we use it on a mixed green salad (mixed Romaine and European greens), tossed with small broccoli and cauliflower florets, raisins or sweetened dried cranberries, and shredded Cheddar or crumbled Gorgonzola cheese. The sweet-tart zestiness of the dressing perks up the salad! The yield depends on how much salad dressing you prefer. For us, this recipe makes enough dressing for about 4 large salads.”

SORT REVIEWS BY: DATE

| RATING | MOST HELPFUL

Reviewed: Jul. 13, 2008

This dressing is excellent. Doesn't need anything change. I made it about 4 hours ahead and strained out the basil right before serving. I put it on mixed baby greens, dried cranberries, tangerines, gorgonzola and toasted pecans. Excellent - thank you.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kathryn

	Cooking Level: Expert Living In: Chicago, Illinois, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jul. 9, 2008

I loved this light, citrus dressing, but do agree with one other review I read. Needs a bit more orange flavor. So next time I will use Orange juice concentrate instead. I did add a bit of orange peel zest and that was a great addition. Thanks for this recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jammari

	Cooking Level: Expert Home Town: Winkler, Manitoba, Canada Living In: Steinbach, Manitoba, Canada
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jul. 8, 2008

Excellent dressing for combination of greens and fruit. I used spinach, romaine, parsley, green onion, strawberries and a little blue cheese. I also made the dressing in the VitaMix, which retained all that wonderful basil flavor. I found it needed lots of salt and pepper and a little more sweetness for my taste, but all in all it is a wonderful, light, refreshing dressing for a summer salad!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ks


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jun. 26, 2008

This was ok...a little strange. A lighter oil might help.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HOLLYJOLLY

	Home Town: Bluewater, New Mexico, USA Living In: Austin, Texas, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jun. 5, 2008

I'll definitely be using this recipe again. I used lime juice and zest b/c it was what I had. YUMMY!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bethsanchez23

	Cooking Level: Intermediate Home Town: Rochester, New York, USA Living In: Fort Benning, Georgia, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: May 19, 2008

Fabulous!!! I followed the recipe with just a few minor changes. I had a fresh orange on hand so I zested about 1/4 of the orange and then cut it in half and squeezed the juice from the orange. I used 1/4 tsp of dry basil and rice vinegar. Tossed with baby field greens and topped with seared scallops - a keeper!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

WebsByMegan


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Apr. 27, 2008

This recipe is indeed a very attractive yellow color. It is slightly sweet, but tart as well. I added a sm shallot and ran everything through my food processor and drizzled the olive oil in as it was processing. Next time I think I would actually leave the basil out and just use parsley instead.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

gibsey23

	Cooking Level: Intermediate Living In: Anchorage, Alaska, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Mar. 25, 2008

Yummy! I didn't have basil, so I left that out, and I used veg oil to keep it light (only had x-virgin olive oil on hand and I knew that would be too heavy a taste). I put it over mixed spring greens, dried orange flavored cranberries, and walnuts for our Easter dinner, and even my picky eaters loved it! I am going to be craving this now!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Pink Girlie

	Cooking Level: Expert Living In: Modesto, California, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Dec. 22, 2007

Delicious! I used this with a salad made up of spinach, mushrooms, pomagranate, tangerine segments, pecans, tangerine zest, and a little goat cheese. It was the perfect compliment. I used the basil paste intead of fresh.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

wl,amy


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jul. 26, 2007

I've made this numerous times and everyone asks for the recipe and carries on like they have never had good salad dressing before. It's a keeper! I especially like it with spring greens, yellow tomatoes, nuts, grapes, etc. on the salad.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MARYELLENALEX


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jul. 26, 2007

LOVED this. It didn't look like it was going to be that exciting but it had a wonderful flavor - great with California mixed lettuce. I probably used a little more lemon juice and zest but it was wonderful! Thanks for sharing!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jodi

	Cooking Level: Intermediate
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jun. 17, 2007

Light and refreshing. I paired it with romaine lettuce with tomatoes, mandarin oranges, and dried cranberries. A perfect summer salad.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jackie

	Cooking Level: Beginning Home Town: Bensalem, Pennsylvania, USA Living In: Chalfont, Pennsylvania, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Apr. 6, 2007

Delicious! This was super even without the lemon zest. I didn't even strain all the basil. Thanks a lot!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

VIVNIDHI


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Dec. 15, 2006

YUMMY! A keeper.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rhonda Brock Fuller

	Cooking Level: Expert Living In: Empire, Alabama, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Mar. 5, 2006

Very good. I've also made it with poppy seeds instead of basil.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CYNDIABA

	Cooking Level: Beginning Home Town: Wylie, Texas, USA Living In: New York, New York, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Oct. 9, 2005

I used this with lettuce, dried cranberry and mandarin orange salad. Made a few changes by omitting basil and had no lemmon zest so used lime zest and splash of lime juice. Very light and tasty. Will be happy to make this easy recipe again!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

PAMELAH


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jun. 13, 2005

I thought it was light and refreshing although I thought it was lacking flavor. I thought there was too much oil at first so I added more orange juice. I think it needs something but I'm not sure what. I put this on a mixed green salad with orange segmants and roasted pecans.

User Name	Password

Remember me? Forgot password?