Reviewed: Jan. 4, 2009

Used fresh-squeezed lemon juice and extra garlic; yummy and easy. Made a few hours beforehand and refrigerated. Many compliments from teenagers.

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LibbyBoo

Home Town: Houston, Texas, USA

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Reviewed: Dec. 16, 2008

This was a great recipe. Very simple, and I had all the ingredients in the pantry (big plus!). My boyfriend and I gobbled it up after I let it sit in the fridge for a little bit (per reviews). There's still a bit left over for tonight, so I'm looking forward to trying it after its sat a bit as people suggested!

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Rachel

Cooking Level: Beginning

Home Town: Kendall Park, New Jersey, USA

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Reviewed: Dec. 4, 2008

I used a salad quality olive oil and fresh oregano instead of the vegetable oil and the dried herb because that's what I had. Added a bit more garlic (to our taste) and a little more sugar. Turned out really great! If what the other reviewers say is right, this dressing will be even better in a few days, so we're looking forward to it then!

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val_squared

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2008

Quick & easy dressing to pull together. I used Italian seasoning instead of the oregano & I used lite mayo. I would have liked to see what it tasted like after sitting but there was not any left...which means someone had more than their share of salad that night!

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JANER60

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Reviewed: Oct. 3, 2008

This recipe is truly exceptional. I have to keep my guests from digging in with a spoon.

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adamkukuk

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Reviewed: Jul. 21, 2008

I followed the directions to a T!!!! It is great my husband loves it.

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Rosarioz

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Jun. 6, 2008

This was easy, and delicious. The only thing I added was a few shakes of black pepper. Great in a cold pasta salad!

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Reesa

Cooking Level: Intermediate

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Reviewed: May 8, 2008

Needed some dressing in a pinch and this fit the bill perfectly. I used a bit more of everything: red wine vinegar, garlic, oregano. Also used olive oil and lime juice (out of necessity). This work out spectacularly. Definitely a keeper.

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LB

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: May 8, 2008

Since I've made version I & II of this dressing in the same week, I figured it would be a good comparison of two! This was good. The lemon juice and worcestershire sauce really stand out in this dressing. I had to add a pinch more sugar and additionally 1/4 cup mayo because of the tartness. Our family preference will be version I.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Apr. 27, 2008

This was a good recipe, though the vinegar flavor was a bit strong for my taste. I also think it could use a little less oregano - it makes it a bit bitter.

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aijiesi

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Washington, D.C., USA

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Reviewed: Apr. 22, 2008

This recipe is better if asiago, parm, or regino cheese is added

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accsp2000

Cooking Level: Expert

Home Town: Arlington Heights, Illinois, USA

Living In: Libertyville, Illinois, USA

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Reviewed: Mar. 31, 2008

Delicious!!!! I didn't have garlic so I used dry onion flakes instead. Recipe is so yummy!!! Thanks!

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Little Southern Mama

Cooking Level: Expert

Home Town: Lagrange, Georgia, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jan. 22, 2008

made this for my book club tonite & it was a real hit. used it on the simple italian salad with artichokes, pimentos, red onions, & black olives with parm & asiago cheeses, & it was delish!!!! i actually made it up last night & i think it really helped to have that time to meld the flavors. excellent & so easy!

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Rebaholl

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2007

I made this recipe exactly but I used up the rest of some generic Mayo because I was unsure of this recipe. The first day it was very tangy but after sitting two days it was totally awesome. I am going to try it again using the good mayo I have and maybe adding paprika, more garlic, and black pepper. Thanks for the recipe.

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MSBHAVENNIOWA

Cooking Level: Expert

Home Town: Moore, Oklahoma, USA

Living In: Clear Lake, Iowa, USA

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Reviewed: Oct. 28, 2007

This is wonderful, but I did swap the mayo for Miracle Whip and left out the sugar. I also decreased that to 1/2 cup. It was great! I sent my mom the recipe and she loved it too!!

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chef tara

Cooking Level: Intermediate

Home Town: Grand Island, New York, USA

Living In: Orlando, Florida, USA

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Reviewed: Oct. 21, 2007

I'm pretty sure I could just eat this dressing with a spoon. I usually just stir a little of it right up in the salad bowl I'm using, although it is really good if you let it sit for a day or two. I also add dried basil and thyme, and substitute onion powder and garlic powder for the chopped garlic (I'm making my own dressing from scratch, that's hard core enough for me). If you make it with Miracle Whip instead of mayo, you may not even need to add sugar, which gets around the problem of the sugar not dissolving when you want to use it right away.

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Kelly H

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 26, 2007

I don't what these bad reviews are about because I thought this dressing tasted delicious! I just kept tasting and adding ingredients until I thought it was flavorful enough. I use it on cobb salads and as a vegetable dip.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Jul. 27, 2007

Made this to use on some veggies from our garden. It was pretty good - I did add some parmesean as well.

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stephandsophia

Cooking Level: Expert

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Reviewed: Mar. 14, 2007

My husband and I did not like this dressing. I think the Worchestershire sauce was was ruined it. It had an odd taste that we did not like. I will try to fix it up as others suggested, but as written, it was a failure. Thanks anyway.

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