Reviewed: Nov. 26, 2009

With just four simple ingredients I wasn't expecting it to be this good. Loved it with spinach salad! It definitely needs time for the flavors to combine. It's a bit harsh fresh. I made it 2 days before Thanksgiving dinner and everyone complimented the flavor. I think this is something I'll crave!

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Kayjay

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Reviewed: Nov. 15, 2009

This really is a fantastic, EASY dressing to make. I make it for guests or just to serve with a weeknight meal - simple and yummy.

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PhotograMom

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Reviewed: Nov. 6, 2009

This dressing was so easy to make but amazingly yummy! I have been looking for a good vinaigrette for quite some time and need to look no further. Thanks so much for sharing your recipe.

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bsblmom

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Reviewed: Oct. 8, 2009

Spur of the moment, I thought, "A honey vinaigrette sounds good." and then found this recipe. I used olive oil and decreased it just a bit for personal taste. I also added a pinch of salt, which I think really brought out all the flavors. Served it with mixed green, apple, crumbled goat cheese & walnut salad. It was perfect!

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LAYLA207

Cooking Level: Intermediate

Home Town: Macon, Georgia, USA

Living In: Leesburg, Georgia, USA

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Reviewed: Aug. 27, 2009

This salad dressing got GREAT reviews! I used a healthy oil blend and reduced the amount a little bit, I used minced garlic from the jar and doubled that amount, and I added a pinch of salt. I made it the night before, and I served it over a salad of mixed greens, sliced grape tomatoes, cucumbers, and sliced almonds.

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amccoy

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Reviewed: Aug. 19, 2009

This is fabulous! I've made it a couple of times now and have since modified it a bit (just personal preference and experimentation...great as written). I add a TBSP of dijon mustard, coarse ground pepper and sea salt, fresh parsley from my garden, combo of olive oil and coconut oil (healthier), combo of rice wine vinegar and cider vinegar. I also mix it in my food processor to help it emulsify. YUMMY!

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Kelly

Cooking Level: Expert

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Reviewed: Aug. 18, 2009

The recipe was good but a little too mild for my taste. I would use it on a side salad but not a main dish.

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muffintop

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Reviewed: Aug. 14, 2009

Very good, my husband loved this, I use it for my pastas too!

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Lyndsey

Cooking Level: Intermediate

Home Town: Hurst, Texas, USA

Living In: Grapevine, Texas, USA

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Reviewed: Aug. 2, 2009

I don't like giving negative ratings, because this is food and everyone's palate is different. However my palate didn't care too much for this recipe. I tasted the oil and not enough seasoning

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King61256

Cooking Level: Intermediate

Home Town: East Moline, Illinois, USA

Living In: Hampton, Illinois, USA

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Reviewed: Jul. 24, 2009

Pretty good, but I reduced the oil by half, and added salt and pepper. Vinaigrettes always need S&P.

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Sandie

Living In: Medina, Ohio, USA

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Reviewed: Jun. 6, 2009

We are watching sugar consumption in our household, which is why I tried this honey sweetened vinaigrette. I served the dressing over a spring blend of lettuces, and found the flavor of the dressing to compliment delicate lettuces a great deal. This was a great option that was simple and didn't overpower the flavors of the salad itself.

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Jason

Cooking Level: Expert

Living In: New Hartford, New York, USA

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Reviewed: May 20, 2009

My new favorite! I substituted EVOO for the vegetable oil. Yummy!

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Maryland Mama

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2009

Yum yum yum! This has become my daily salad dressing. I make a week's worth in a jar and just stick it in the fridge. It is definitely better after it's been sitting for a while. I do a couple things differently, though. I only use about half the oil. I like my dressing really vinegary and I think vinaigrettes usually have too much oil in them anyway. I add a pinch of salt which really brings out the flavors. Also I use jarred garlic since it has a milder taste. If I do use fresh, I don't put as much in because it's too strong. Overall, great dressing!

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Lauren Miller

Cooking Level: Intermediate

Home Town: Washington, Illinois, USA

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Reviewed: Mar. 31, 2009

Very good. I used Extra virgin olive oil instead of vegetable oil. Next time I will try vegetable oil as I found it heavy in the oil taste. I also will add more honey. Overall a great vinaigrette.

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Aurah

Cooking Level: Beginning

Home Town: Ottawa, Ontario, Canada

Living In: Carleton Place, Ontario, Canada

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Reviewed: Dec. 30, 2008

Very simple, very good. I added a smidgen of salt and pepper. Increasing the garlic would also be good.

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SIRMIROM

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Dec. 2, 2008

Our new favorite dressing. Can't believe how easy and how few ingredients are in it. I usually make a 1/2 batch using 2 T of both vinegar and honey. Goes super on a salad topped with strips of steak, blue cheese and sugared walnuts. YUM!

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mom2hhh

Cooking Level: Expert

Living In: Eugene, Oregon, USA

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Reviewed: Nov. 4, 2008

I just made this a few minutes ago. It was super easy and the taste is excellent!

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srf99

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2008

Really easy to put together & a lot less $$$ then buying pre-made dressing. Hubby loved the strong garlic flavor, me...not so much. Next time I'll add less garlic. Still yummy on the greens.

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