Reviewed: Oct. 12, 2009

This was tasty but very sweet. I think I'll either cut down the honey or eliminate the sugar next time I make it.

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Reviewed: Sep. 15, 2009

This is the best vinaigrette I have ever tasted. My husband has me make a salad with this 3 times a week...it's a must try.

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beth

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Reviewed: Sep. 5, 2009

This was WONDERFUL & had all ingredients in the kitchen. It has a perfect balance! We're going to marinade and grill salmon as someone suggested...

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LUCKYLEE222

Cooking Level: Expert

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Reviewed: Sep. 5, 2009

I didn't change one bit of this vinaigrette - it's fantastic. I'm going to make a bottle every week and never have to worry about making last-minute vinaigrette when we have a salad.

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tibbadee

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Aug. 26, 2009

This is now my favorite salad dressing! Perfect as is. I can't wait to try it as a marinade as others have suggested.

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AngieItaliano

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jul. 29, 2009

I love this dressing...I'm going to use this as a marinade for grilled chicken...thanks aunt cath

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cubbiegirl80

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Reviewed: Jul. 27, 2009

This is really good! A little sweet for me, so I will probably leave out the sugar next time. Thanks for the recipe!

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MARFYC

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Jul. 11, 2009

This dressing is amazing! It was really easy to make, with things I already had around the house. I'm definitely going to try it as a marinade as well! Thanks Cathy! This is great!

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OLY5

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Reviewed: Jul. 10, 2009

I thought, after reading the reviews, that "if this is good as a dressing, it would probably work as a marinade too." Boy was I ever right! I used this a marinade for Salmon cooked on the grill. Unbelievable! Everyone loved it and claimed that I was an incredible cook. Thank you Cathy Rae!!!

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Abby

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Reviewed: Jul. 7, 2009

had this for dinner tonight. Tasted great but all I can taste now is garlic. I guess next time maybe I would cut the garlic in half and strain it or maybe just crush a clove and let it sit over night and remove it before serving. I dunno, it taste really good while we were eating it so I will fiddle with this and see what can be done

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Melissa Killion

Cooking Level: Professional

Home Town: Victoria, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Jun. 29, 2009

We loved it!! Thanks for sharing this recipe. =))

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Emma

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Reviewed: Jun. 27, 2009

I had to try this as soon as I saw it, even though it was past my bedtime. It was very good. I doubled the garlic and that was great for my taste. Also left out the tbsp. of sugar and used a smidge of cayenne instead of the crushed red pepper. Might try white balsamic vinegar next time, as it is my favorite. Thanks for the recipe!

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recipejnky

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Reviewed: Jun. 26, 2009

This was very good. I cut the white sugar down to half and only used half the olive oil (I ran out *gasp*). This one is a keeper so tasty!! I was going to take a pic of it so the recipe would have one but low and behold it was all gone once everyone tasted it. Maybe next time ;)

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Jun. 23, 2009

i have been looking for recipe like the one at fridays cant wait to try it.thanks and ill let u know. devoted fridays fan since 1995

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trish

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Reviewed: Jun. 21, 2009

This is the first time I've made the effort to write a review on a recipe, but I love love LOVE this dressing. As is- no alterations needed!

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abrobi

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Reviewed: Jun. 11, 2009

good stuff and easy to make!

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msladygee

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Los Angeles, California, USA

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Reviewed: May 27, 2009

Great on pasta salad.

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mrsashton

Cooking Level: Intermediate

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Reviewed: May 19, 2009

This is the best dressing - it's absolutely perfect as-is. My favorite salad to put it on is the Pecan Crusted Chicken Salad by Lianad on this site. Thanks for sharing you're hard work sleuthing the recipe!

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maxcal

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Reviewed: May 16, 2009

I loved this, but one of my guests thought it was too strong. I would probably add a bit more oil next time to dilute it a bit.

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Chef Buckeye

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Apr. 21, 2009

YUM.....what more needs to be said....

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Cheryl Steck Bobbs

Cooking Level: Expert

Home Town: Palatine, Illinois, USA

Living In: Bedford, Indiana, USA

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Honey Balsamic Vinaigrette

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