Reviewed: Oct. 3, 2007

Made this as written. This dressing is so simple to make yet so tasty. I used the herbes de provence of the Reflets de France line (we got it from a friend). I dont think it is too expensive but the company uses good ingredients to make the product it seems. Anyhow, the dressing was very good with just a few ingredients, I will be making this creamy dressing (instead of the store bought ones) from now on.

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VIta

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Oct. 2, 2007

Oooh, this is delicious! You MUST make it the day before: it is good the first day, and fantastic the second day! Just threw everything in the blender. It's so easy! I can't believe I was paying for premade dressing when this is so easy and so much yummier! I used light mayo, and it turned out great!

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all8ofus

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Reviewed: Jul. 26, 2007

I made this just yesterday and felt it was way to heavy on the red wine vinegar..that is all we tasted. I did like the consistency and the flavor of the herbs...probably won't make it again though.

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NOOP

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Reviewed: Jul. 23, 2007

Super! Would definitely make again. I just eye-balled everything and it came out to my liking. Oh - and replaced the onion with some onion powder. Thanks!

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Flower Fan

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 2, 2007

The best salad dressing, Never going to buy a store bought one again. Very quick and easy to make, without much mess!

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Emily

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Reviewed: Feb. 26, 2007

I followed this recipe to the letter. It was not as creamy as the creamy Italian dressings I like in restaurants, but this was not a deal breaker for me. The dressing was lightly sweet and had a good flavor, but it did not have enough of the "tang" that I love in creamy Italian. I think more spices are needed, or perhaps less sugar. This was a good dressing, but I will keep looking for that perfect recipe.

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Karen Martin

Cooking Level: Expert

Home Town: Peoria, Illinois, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Nov. 12, 2006

This was excellent! I made it to specifications and everyone loved it including 2 very picky children. My husband asked if he could just drink it! Definitely a keeper.

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KPITTS1

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Madison, Alabama, USA

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Reviewed: Nov. 10, 2006

I initially followed the recipe exactly, but it was very thick and mayonnaisey, so I thinned it out quite a bit with about 1/4 cup nonfat milk and tripled the amount of vinegar. I also added more seasoning. I think next time I'll just add about 1/2 the mayo and leave all other quantities as is. With the adjustment, it turned out excellent. We've used it for dressing in wraps and on salads.

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JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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Reviewed: Sep. 28, 2006

This went over very well in our house Cathy. I measured the mayo, but nothing thereafter. I just kept tasting until it seemed right. Thanks so much!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Aug. 24, 2006

Excellent dressing recipe. Anytime I am asked to bring a salad to a cookout, this dressing is always requested. I also have tried shallots in stead of the onion and it turned out reaaly good also. Definite keeper!

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KMYSTI

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Jun. 16, 2006

Absolutely try this! Way yummy. I don't think I"ll add the tbsp of sugar next time b/c the mayo is sweet enough for us. YUM!

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Cara

Cooking Level: Intermediate

Home Town: Mount Prospect, Illinois, USA

Living In: Woodridge, Illinois, USA

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Reviewed: Apr. 30, 2006

This was really good. My daughter who doesn't usually like creamy salad dressings asked for this again the next day. I refrigerated for a full day prior to serving to allow the flavors to blend fully. It has a good mild italian taste. Yum!

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JANYBIRD

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Reviewed: Mar. 2, 2006

I followed the instructions exact and found it tasted too much like onion and vinegar. I think both need to be decreased a bit. You can always add the rest if you think it's needed but you can't take out!

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Feb. 19, 2006

Awesome! I use this recipe on pasta salad and everyone raves about it.

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Renay

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Reviewed: Feb. 17, 2006

This turned out excellent! It is great with salad and also as a dip. I didn't change a thing because it doesn't need it. Will definately make this all the time.

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MELI416

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Reviewed: Feb. 7, 2006

Delicious! I omitted the onion and changed 3/4 tsp italian seasoning to 1 tsp italian seasoning plus 1/2 tsp pizza seasoning. Also I used homemade mayonnaise. It was so good! Even my 2-year-old couldn't get enough of it on her sandwich and carrots.

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CALLALILLIE

Cooking Level: Intermediate

Home Town: Canton, South Dakota, USA

Living In: Rapid City, South Dakota, USA

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Reviewed: Dec. 28, 2005

Not impressed...tasted mostly like mayonnaise. Won't be making it again.

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CandiceSteele

Cooking Level: Intermediate

Living In: Higashi-Omi, Shiga, Japan

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Reviewed: Aug. 9, 2005

This dressing is so delicious, it is a staple at our house.

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Happy Housewife & Mother of 3

Cooking Level: Intermediate

Living In: Trappe, Maryland, USA

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Reviewed: May 8, 2005

excellent... a little too much pepper for me, but next time I will cut it down a little.

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BOBCARTER43

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Reviewed: May 5, 2005

Didn't care for this one so much. I did substitute the red wine vinegar with balsamic vinegar...maybe that's why. Still, I won't be making it again. It just isn't tasty. Not horrible, but not good.

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