Reviewed: Oct. 30, 2009

I flipped the proportions of the rice wine vinegar to the olive oil for use on a pasta salad. It was tasty and tart without being too oily. Wonderful recipe!

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debora

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Reviewed: Aug. 7, 2009

I just tried this today on a cold pasta salad, and let it chill in the fridge for a couple hours in a tupperware. I shook it again inside the container before serving as the dressing had separated, but it still tasted excellent! I used finely chopped red onion, halved grape tomatoes, chopped celery, feta crumbles, and diced ham- I chose apple cider vinegar though rather than the rice variety, along with the mayo, salt and pepper, olive oil, and some basil.

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A. Piatt

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2009

I can't tell you when I last bought salad dressing, as I have been making my own for so long. This one did not cut it. I used lemon juice and dijon mustard, and I did not care for the blend of flavors. I've found in the past that dijon works well with vinegar, but I did not like it with the lemon. I think less mustard would work better, too. One tablespoon only might make a tastier dressing. I'm not going to try this again to find out, though. There's lots of other fish in the sea.

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Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: Jun. 21, 2009

This is a very yummy dressing I did add a little sugar to the recipe. this willl certainly be on my favorite list

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Nancy B

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Reviewed: May 4, 2009

Great dressing. I used mustard and rice wine vinegar. The mustard helps it to stay emulsified and not separate if you want to keep it in the fridge for a while. I use less olive oil- equal parts vinegar and oil- and I think it's plenty. It's good on a green salad with feta and roast beef. I may try it on a pasta salad and see how that is as well.

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Lauren Miller

Cooking Level: Intermediate

Home Town: Washington, Illinois, USA

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Reviewed: Mar. 12, 2009

Good, but either use less oil or increase the amounts of the other ingredients, because it dilutes the taste a bit.

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EllynB

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Reviewed: Jun. 21, 2008

I am new to making my own dressing and was hesitant about this one since the ingredients sounded so basic but I was greatly surprised about how well it tasted. I used Lemon Juice and Mayo and it was great on a green salad with tomato, cuc, and Feta. Next time I will try and add some fresh or dry herbs to it. Note: Can not keep long in fridge b/c the dressing separates and turns clumpy beyond saving. Mine went bad in a week.

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Reviewer:

Sharon H

Cooking Level: Intermediate

Home Town: Shelby, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Jun. 4, 2008

Pretty good. It's very simple and easy to make but I didn't find it totally exciting. I'd make it again in a pinch though!

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Star_Eyes

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Meridian, Idaho, USA

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Reviewed: Nov. 7, 2007

Easy and delicious!!! I did add a pinch of sugar to the recipe as one person suggested. Will definitely make again.

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Holli

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Reviewed: Sep. 16, 2007

Really good. I used the rice vinegar and mayo and added a little sugar. Great for any salad (used on a green salad).

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Brooke

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Reviewed: Aug. 18, 2007

This was delicious. I also added a pinch of dried tarragon. I used this on baby spinach salad and it was perfect!

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Jenni

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2007

I made this with the rice vinegar and mustard and thought it was great on the pasta salad I made with grilled veggies! It's very light and tasty.

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LPCOCO

Cooking Level: Intermediate

Home Town: Methuen, Massachusetts, USA

Living In: San Diego, California, USA

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Reviewed: Jul. 4, 2007

I made this with mayo and honey mustard...super tasty!

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esrubas

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Reviewed: Jul. 2, 2007

Strong...not my favorite...still looking for a good standby

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Reviewer:

melpy

Cooking Level: Intermediate

Home Town: Elkridge, Maryland, USA

Living In: Carlisle, Pennsylvania, USA

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Reviewed: Jun. 6, 2007

Delicious! I used fresh lemon juice. When I need lemon zest I juice the lemons and freeze the juice so I had it on hand. I served steamed salmon on a bed of greens and drizzled this dressing all over it. My husband ate every last bit! Thanks! A+++

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Tess

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: May 30, 2007

I read the article on pasta salads, used it and made it with this dressing. It was wonderful. This was much better than what I was previously using. quick and easy to make.

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Valerie

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Reviewed: May 19, 2007

I thought this was very yummy and have used it in multiple ways (marinade for chicken, dip for steaks, standwich spread)

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NSJOLIN

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2006

I made the mistake of putting this on my salad immediately after it was done. WRONG!!! After a few hours, I went to re-try my creation and it had thickened. My only suggestion next time would be to use less olive oil.

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CINAMMONKISSES

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Apr. 26, 2006

This was very good! I made it for a pasta salad and it was yummy!! I did not have garlic on hand and used some garlic powder instead. Be sure to go slllooooowww when adding the oil and you will have a creamy delicious dressing!!

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Reviewer:

IAMNIECY

Living In: Glendora, California, USA

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Reviewed: Feb. 15, 2006

This is an easy and quick dressing recipe. It has a heavy dijon mustard taste that I did find slightly over powering. I added a little sugar as well as the vinaigrette is very tangy. I also added a little dried tarragon. I served the dressing over a green salad with tomatoes and feta cheese. It was a nice compliment.

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