The reviewer gave this recipe 2 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 15, 2009
sorry, just not a fan. My husband said it was "edible". Too sweet, too onion-y.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 10, 2009
I'm giving this 4 stars because the onion I had was very strong. I used a 1/2 a very small white onion and the taste was so over powering but I think I bought a very strong onion because I used the other 1/2 in the food I was making and that also had a really strong onion flavor. I cried while cutting the onion so bad I had to stop and walk outside. My boyfriends mother also walked outside because it was making her eyes water also. I plan to make this again and hope I get a good mild onion this time! Other then the problem with the onion everyone loved the dressing and asked me to make it again. p.s. can you give me a suggestion on how to pick out a good onion, I always buy the plain white onions and have never had any problems with them being so strong. Thanks
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Photo by erikagee

Cooking Level: Intermediate

Living In: Monroe, Michigan, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 1, 2009
This is delicious. I made it all the time, usually adding dill.
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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 6, 2009
Good dressing. I'm trying to make mine most of the time vs. the store bought types. I'm liking my salads better now.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 30, 2009
I have found my new favorite dressing! Next time I'll cut down the sugar a tad, but WOW. I LOVE IT!!!
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Cooking Level: Expert

Home Town: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 30, 2009
So good! So easy! Don't think I'll even bother with store bought anymore.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 22, 2009
Excellent recipe. I also added a dollop of sour cream to give it a nice tangy flavor. Yum, yum!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 13, 2009
Excellent as written. Too oniony - no way, just follow instructions. I bumped up the Italian seasoning to 1 tsp and the pepper to 1/4 tsp for personal taste. Very good, very easy, will be keeping this in the fridge at all times.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 10, 2009
Wow!! This might be the best dressing I've ever had! And kudos to you Cathy for sticking by your recipe...was laughing reading your response to the other reviews...good for you :O)
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Cooking Level: Expert

Living In: Boiling Springs, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 7, 2009
Just made this and it tastes fabulous right out of the blender. If it wasn't so dangerous I would have licked the blades. Can't wait to see how much better it gets after refrigerating!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 5, 2009
I wish I could give this recipe 10 stars! OMG, it is so delicious! I will never buy store bought Italian dressing again! I used chopped Vidalia onion, which is mild and sweet, and only 1T. of white wine vinegar because I didn't have the red kind plus a splash of Worcestershire sauce (W-sauce). Fantastic on salads and even as a dip with fresh veggies. The key is to let it refrigerate overnight. Thanks millions Cathy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 3, 2009
This was awesome! I did what another user did and grated the onion into the blender with all the other ingredients. It is so flavorful that you don't need a lot on your salad, thus cutting some calories. Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 2, 2009
So, so good. I used red onion (it's all I had) and it turned it pretty and pink. Really yummy, even my two little ones (3 & 4 years) gobbled up their salad. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 2, 2009
This is a fantastic recipe. I make chicken tacos with store bought creamy Italian dressing, but from now on I will use this instead. I made it exactly as written and love it! For my tacos I may try it with half mayo and half yogurt to cut the fat a little. Thanks for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 27, 2009
This recipe is becoming a staple in my house. I cut the calories a bit by adding a couple of heaping Tbsp of sour cream or plain yogurt as part of the 1 cup mayo (you still get the great mayo flavor). Also because I like the little onion chunks, I grate my mild, small onion on the box grater and add juice and all to the dressing. It keeps a week or more in the refrigerator, getting more tasty each day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 13, 2009
This dressing is easy and different. I accidentally put too much pepper in, so I added a tbsp of olive oil to mellow it out, and it was good that way. Used low fat mayo and it was still plenty creamy. Thanks!
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Photo by susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 9, 2009
i liked this because normally its the kind i buy bottled. good. easy. works for me!
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Photo by soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 8, 2009
I agree wholeheartedly with the comments by the recipe's owner/poster Cathy - it's not fair to give a recipe a poor rating if you didn't follow the exact ingredients/directions... However, I just HAD to change a few things - primarily in an effort to cut back on the fat in this recipe. I used 1/2 c. mayonnaise and 1/2 c. fat free plain yogurt. I also used a full teaspoon of homemade Italian Seasonings (equal parts basil, oregano, thyme, and half parts marjoram, sage and a touch of rosemary). Since we don't use red wine vinegar I substituted for natural, unfiltered apple cider vinegar instead... blended everything together and it was divine. The onions I had on hand were a bit strong, but the the flavor overall was still great. A sweeter onion such as a Vidalia, Walla Walla or Texas Sweet would have been better suited for this recipe. I also used fresh garlic instead of powder for a slighter more crisp garlic undertone (garlic powder has a bit of an aftertaste to me that I'm not particularly fond of). Overall this was still amazingly tasty and much less fat! Give it a try!
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Photo by Serena

Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 2, 2009
Our family recently started a new diet that does not include any artificials or preservatives and have been looking for a really good salad dressing. I am so glad that I finally found this one! It is sooo good! That is absolutely wonderful. We use it on salads, the kids dip chips in it, it has many uses in our house! Thank you so much for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 26, 2009
This was very good. I used 1 t. onion powder instead of a fresh onion so I didn't have to bother with a food processor.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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