Reviewed: Jan. 24, 2012

LOVE this recipe! I whip up a batch everytime I have taco salad, and the flavor is wonderful! I am not a fan of sweet flavors in my salad dressing, so I omit the sugar altogether. This recipe is definitely a keeper!

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Reviewer:

wyldfan

Cooking Level: Expert

Living In: Kent, Washington, USA

Reviewed: Apr. 3, 2010

I made some of this because I'm on a Candida diet and can't have most of the store bought salad dressings. I left out the sugar (can't have that) and hot pepper sauce because I didn't have any on hand. It tastes fabulous!! I'm so excited because I love salad and will definitely be eating a lot on this diet.

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Reviewer:

Megan

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Dec. 26, 2009

I am not accustomed to dressings without vinegar, so I wasn't sure how I would like this recipe. Thankfully, this dressing was a delightful surprise... my only complaint was that I don't personally like sweet dressings, and I felt the added sugar made this dressing a bit too sweet for my liking. I will try this with more spice and less sugar next time.

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Reviewer:

GoodFood=GoodTimes

Reviewed: Apr. 28, 2009

I have a yeast allergy and from what I hear, this makes me allergic to vinegar as well. As a person wanting to get in better health, this news was very distressing. I tried the only salad dressing on the market that is vinegar-free, and I found it tasting terrible! I know that I can make any salad dressing with lemon or lime juice instead of vinegar, and I found this recipe to try. It was pretty good! I may use lime juice the next time I make it and scale it down a bit, since I don't eat salad every day yet. Also, I might replace the sugar with a little bit of orange juice.

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Reviewer:

hgLancer

Reviewed: May 13, 2008

I'm not sure what to think of this, since I added so many toppings to my salad I could hardly taste the dressing. But when I tasted it before putting it on the salad, it tasted okay. I prefer homemade dressing over store bought so I really appreciate this recipe and will add it to my collection. I scaled the recipe down to 3 servings and used honey instead of sugar.

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Reviewer:

fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: Dec. 7, 2007

I was a little skeptical about how this would taste (as was The Woman I Love, who never got to try it). But this was a pleasant surprise. It's easy to make, of course, and I particularly enjoyed the flavor combination of the cumin and the lemon juice. I used genuine Tabasco sauce for the "hot pepper sauce", though I didn't really detect it in the dressing. One minor problem is that if it stays in the fridge a little too long, it separates and gets a little yucky. But if you eat it all quickly enough (in a couple of days), it's pretty darned good. Thanks for a nice surprise.

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