Reviewed: Apr. 20, 2009

I eat salad every day, so I tend to get bored with the grocery store dressings. This dressing is spectacular! I've made it with buttermilk instead of sour cream, which made it a little thinner. I love it both ways! Not exactly a low cal recipe, but when I have a craving for something sweet, this really hits the spot!

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Megan

Cooking Level: Expert

Home Town: Somerville, Indiana, USA

Living In: Columbus, Indiana, USA

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Reviewed: Mar. 27, 2008

This was fantastic! I had white wine vinegar but it was still great! Even the kids loved it!!!

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adiuguid

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Reviewed: Mar. 27, 2008

I was a little unsure about this dressing based on the ingredients and still unsure when I sampled some after mixing. However, when I put it on my tossed salad, I became addicted!

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Jessi

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Reviewed: Dec. 26, 2007

LOVE IT!! I didn't have any honey but made it anyway. Honey may have made it too sweet for me because the family and I thought it was PERFECT! Will definately be making it again and again!!

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WICKEDHAZEL

Cooking Level: Expert

Home Town: Plant City, Florida, USA

Living In: Russellville, Kentucky, USA

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Reviewed: Nov. 30, 2007

Eeeeek! This was too sweet! And, I am born and bred in the midwest. I think it would have been good with just the honey. I had to try to tone it down so I added olive oil, a little more vinegar, more pepper and worchestershire. I think I will just experiment and make my own next time.

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PEGT2865

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Midlothian, Virginia, USA

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Reviewed: Nov. 11, 2007

Very creamy dressing with unique (unbottled) flavor. It is slightly sweet, slightly tangy. I wouldn't change a thing, although next time I will cut the serving size in half because this did make a huge quantity (and there are only two of us). This tastes great as a dressing on cheeseburgers. Who knew?!

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Debbie

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

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Reviewed: Dec. 15, 2006

Great!!! Just half the recipe; it makes plenty! Thanks for sharing.

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Reviewer:

squeaky6

Cooking Level: Intermediate

Home Town: Bayonne, New Jersey, USA

Living In: Cinnaminson, New Jersey, USA

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Reviewed: Oct. 5, 2004

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CANDY26

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Reviewed: Jun. 20, 2004

This is not good at all. I am from Texas and we don't eat salad dressing like that. Sorry. :(

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NICKAMY

Cooking Level: Intermediate

Home Town: Hurst, Texas, USA

Living In: Lubbock, Texas, USA

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Reviewed: Mar. 3, 2004

I've made this twice now, and end up quadrupling the Worcestershire sauce, omit the honey and add more brown sugar and add LOTS more pepper. It is still pretty tame for my taste, but my husband and son LOVE it!

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ABBY B

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 1, 2001

Whoa! Vinegar overload! I nearly fell over after tasting this dressing. I should have cut way back on the vinegar at the beginning, to maybe 1 tbsp. I managed to salvage this dip by adding about 3/4 milk and 1/4 sour cream. The vinegar and the worchestire sauce make this dressing very acidic, so I recommend gradually adding those for taste. In the end, it made a nice dressing for my spinach salad.

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Cheryl

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Reviewed: Nov. 23, 2001

VERY GOOD!

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MEAGAIN72461

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Reviewed: Mar. 30, 2001

This is a great creamy salad dressing, not too sweet, not to tangy! We usually have it on spinach salad, but it is also good on tossed salad.

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THEREV

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Reviewed: Jun. 28, 2000

Excellent dressing! Not too sweet and not too tart. But unless you have a large family, I would suggest halving the recipe (I couldn't get through the entire 4 cups before it went off).

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