Reviewed: May 14, 2012

only 4 stars coz i found it a bit too sweet, besides that it was great. i used it on a pasta salad

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Reviewed: Apr. 23, 2012

Delicious! I cut down on the onion a bit and it was still a bit strong for me, so next time I'll probably use about 2 teaspoons and see if that is more to my liking. Thanks for sharing this wonderful recipe.

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Mmmkay

Cooking Level: Intermediate

Living In: Ipswich, Suffolk, England, U.K.

Reviewed: Apr. 12, 2012

I made this to take to dinner somewhere and everybody loved it!

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Lannywh

Reviewed: Apr. 8, 2012

Good enough to drink without all those bothersome vegetables one gets in a salad. Just kidding. Seriously, this dressing is our new favorite. Like a lot of reviewers, I made it with less sugar. A tad bit more than 1/2 cup was just fine for us. Excellent recipe, Gay. Thanks for sharing it!

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PointerSister

Cooking Level: Intermediate

Home Town: Missoula, Montana, USA

Living In: Hermiston, Oregon, USA

Reviewed: Mar. 10, 2012

From others: reduced sugar to 1/2 cup and oil to 3/4 cup. I used ground deli mustard with horseradish since it didn't specify. Very good and a definite improvement to store bought or restaurants.

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GramCracker

Cooking Level: Expert

Living In: Damascus, Oregon, USA

Reviewed: Feb. 20, 2012

I followed the directions exactly, and this is GREAT! I will definately make it again and again.

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TampaBiker

Reviewed: Feb. 16, 2012

I ran out of salad dressing and decided to make my own. I selected this one and it was a good choice. I used 1/2 cup plus two tablespoons of sugar and it was perfect. I used canola oil and cut it down to 3/4 cup. If you're eating salads to lose weight this isn't the dressing for you. It's a little over 200 calories for two tablespoons, which isn't much if you have a large salad. But it is well worth the calories because it tastes absolutely fabulous!

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SHARRYN

Cooking Level: Intermediate

Home Town: Alexandria, Pennsylvania, USA

Reviewed: Feb. 12, 2012

You can actually thank Linda Swift from Ramrod Key for this one! She went to the Galapagos Islands 20+ years ago and fell in love w it at a resturant. It was the chefs recipe and he gave it to her. She then went to visit 10-15 years later and asked for it again at the resturant but they said the chef died and took the secret recipe along with him. She told them she had it and gave it to them and they've been serving it since =o) It was my friends mother (Linda) who turned me onto this years ago. Tastes best over arugula salad and fried pine nuts!

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