Reviewed: May 17, 2012

If all dressings were this easy and this good I don't know if I would ever buy vinaigrette again.

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Reviewer:

MesaMa

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: May 3, 2012

Add fresh dill, SO delicious!

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Reviewer:

daisy03

Reviewed: Apr. 10, 2012

Way too oily for my taste. I had to add a half cup of Balsamic Vinegar along with the white vinegar. I added a packet of Equal as well....there is nothing like just ev olive oil and Balsamic vinegar for a dressing. This dressing was not worth the trouble.

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Reviewer:

barb57

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Greene, Rhode Island, USA

Reviewed: Mar. 10, 2012

I did stray from the original recipe some, but I feel that if it were made as written, it would be incredible. I made a single serving and used about half the oil called for to keep the calories and fat lower. I loved this dressing! Definitely a keeper.

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Reviewer:

jsjlandy

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Bloomington, Illinois, USA

Living In: Champaign, Illinois, USA

Reviewed: Feb. 28, 2012

My whole family loved this dressing (kids are 7 and 10). WAAAYY better than what you can buy for a vinaigrette. Solid bet for a dinner party or keep in fridge and use through the week for your mid-week salads.

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Reviewer:

momontherun

Reviewed: Feb. 21, 2012

Great recipe! My fav dressing so far. I made some slight alterations- halved the amount of oil ( used extra light olive oil in place of veg oil ), didn't have white vinegar at hand so used raspberry vinegar instead, and omitted the hot sauce ( as hubby doesn't like anything remotely spicy!). Was lovely with a salad of spinach leaves, strawberries, green apples, roasted almonds, dried cranberries and feta cheese ( see spinach strawberry salad recipe in this website!). Thank you! Update: forgot to mention - did not add 2 tsp salt ( I probably wouldn't add so much salt to any dish) 1/2 a tsp seemed to suffice for us!

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Reviewer:

vidhya

Reviewed: Feb. 15, 2012

Delicious!

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Reviewer:

NayCakes

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Reviewed: Jan. 25, 2012

I used an old whole grain mustard and I had to add more mustard. I think this would earn 1 more star if it had a green herb or second note to it like cumin or something.

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Reviewer:

Callista

Cooking Level: Expert

Home Town: Eureka, California, USA

Living In: Sonoma, California, USA

Reviewed: Jan. 18, 2012

With the proportions mentioned in the recipe, my wife and I found it a bit too oily. We added another 1/4-1/3 cup of Apple Cider vinegar and another 1-1 1/2 teaspoons of mustard, and it sang! A really enjoyable dressing.

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Reviewer:

OneCoolMonkey

Reviewed: Jan. 11, 2012

I was looking for a new vinaigrette to try for chopped veggie salads when I stumbled upon this one. There's a mustardish vinaigrette on one of my favorite salads here and I was intrigued by the hot sauce in this one, so I decided to give it a whirl, fully expecting to LOVE it. While I didn't end up LOVING it, it is a very nice, light, crisp vinaigrette, but I felt like I was missing a little something, though I can't pinpoint exactly what that something is. Thanks for the recipe, sal!

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