Reviewed: Jul. 30, 2009

My family absolutely loved this. When I get a bunch of fresh fruit that they are sort "done with," I make a big salad with this and they down it in a hurry.

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Kelley

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Reviewed: Mar. 1, 2009

rating based on recipe as written: insipid and a little cloying. with a little monkeying around, ended up with a 5 star product. My orange was pretty sweet so subbed a pinch of stevia for 1 tsp sugar. There's almost no acidity in recipe, so I added 1 Tbl rice wine vinegar. Following advice of previous reviewer, added a little cracked black pepper. Let sit a couple hours and had a great dressing for tangy mesclun and grilled chicken paillard. But I can't stand people who change a recipe beyond recognition, then rate it 5 stars because they ended up with something good. People, can't we rate the written recipe, not our experimentation?

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MAUSERATI

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Reviewed: Jan. 15, 2009

I didnt like it so im going to try using it as a marinade

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sana

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Reviewed: Mar. 9, 2007

yuk, not a keeper or repeat dressing. This should have some oil in it to emulsify better. otherwise it is too runny.

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Pumpkin

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Reviewed: Aug. 8, 2005

I liked this recipe and have added it to my box. I wanted a bit more kick so I put in an extra pinch of cayenne and cinnamon. Also, I omitted the dried orange peel because I didn't have any on hand. I served it over spinach with mandarin oranges and walnuts. Next time, though, I will use less orange juice - it was a bit much with the mandarin oranges.

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PUNKIPUNK

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Reviewed: Jan. 31, 2003

This Dressing is good, but not Great. I found it to be lacking some zip. I added a tablespoon Dijon Mustard and it really helped. Also a little cracked black pepper finished it off. My guests really liked it on a mixed field greens salad with mandrian oranges and sugared pecans.

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