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.”

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Reviewed: Sep. 3, 2011

Amazing! My only add in was Parmesan! Thanks!!

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greenbeanmomma

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Cooking Level: Expert

Reviewed: Jun. 21, 2011

I liked this a lot, but I doubled the basil and tripled the vinegar, and just pulsed everything in my mini processor until smooth. I also didn't strain it. Served it over a tossed baby greens salad with red onion, strawberries and goat cheese - yum!

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2 users found this review helpful

Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Apr. 12, 2011

Great dressing...my only change was not to strain this dressing. I wanted all of the bits of citrus, zest and basil on my salad. Loved it!

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2 users found this review helpful

Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Mar. 18, 2011

I was a huge fan of this dressing! Per other reviews, I used canola oil instead of olive oil. Also, I increased the white wine vinegar to 1 Tbsp. I used lemon and lime but I know any combination of citrus would be good. I used dried basil as that is all I had on hand, but I can't wait to try it with fresh basil in the future. Thank you so much Karen- this makes store bought dressing seem so pointless....

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4 users found this review helpful

Reviewer:

DarcieA

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

Reviewed: Mar. 6, 2011

I was looking for a lemon based dressing and really enjoyed this one. I used a bit of dry basil since I didn't have fresh. Thanks for sharing this!

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5 users found this review helpful

Reviewer:

kunes5

Cooking Level: Intermediate

Living In: Butler, Pennsylvania, USA

Reviewed: Jul. 30, 2010

I loved this for a simple mixed greens salad topped with mangos, dried cranberry, goat cheese and walnuts. I did double the vinegar, as I like my dressing a bit more acidic. I also used mango flavored honey from our local farmers market.

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3 users found this review helpful

Reviewer:

elise81

Home Town: Detroit, Michigan, USA

Living In: Seattle, Washington, USA

Reviewed: Jun. 22, 2010

I loved this recipe. I also allowed some of my co-workers to taste and they, too, loved it! Since I did not have any fresh lemons, I used RealLemon juice and used a little extra to make up for the lemon zest; in addition, I used 2 T frozen orange juice concentrate vs juice. I had to buy 2 more basil plants as I used all of the basil leaves off my one plant. It also helped I think that the basil was lemon-basil. But am now trying it with sweet basil as the nursery was out of lemon basil. Drats!

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1 user found this review helpful

Reviewer:

Love2laugh5160

Reviewed: Jun. 18, 2010

Too sweet. Too citrusy. Even Hubs, who occasionally likes a dressing with a little sweetness, agreed. Could be very good, lightening up on both the honey and the juices and perhaps even eliminating the zest altogether.

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8 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Mar. 26, 2010

Absolutely perfect as is. This officially just became my new go to vinaigrette. Tried it tonight for a side salad, but this will be wonderful over an entree salad with avocado, cukes, red onion and grilled chicken. Perhaps a cilantro lime marinated chicken. I can't wait for summer!

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4 users found this review helpful