Reviewed: Apr. 18, 2009

Delicious, just like a restaurant. I, too, used olive oil instead of vegetable and used Splenda. Will definitely make again. I used this on Missy's Candied Walnut Gorgonzola Salad from this site and it was wonderful.

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Reviewer:

teni

Reviewed: Apr. 17, 2009

perfect for mixed greens to accompany grilled pork

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Reviewer:

brendajean

Reviewed: Apr. 12, 2009

This is a great combination. I don't use white sugar very often, so I replaced it with liquid honey. I would also suggest maple syrup as a substitute for the sugar. I served it over baby romaine with feta, sliced strawberries, red peppers, and julienned cucumber. Nuts would be great (probably slivered almonds) but there was an allergy concern this time.

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Reviewer:

shecancook

Cooking Level: Intermediate

Reviewed: Apr. 11, 2009

This is very good dressing served over baby greens with some crumbled goat or feta cheese, dried cranberries and toasted walnuts. (All measured to taste). The first time I tried it I made it as printed, but I found that raspberry balsamic tastes even better. I also cut the sugar to 1/3 cup, as it's quite sweet with the lessened amount. When I used this dressing on a salad that I made for my 80 year old father, he said it was the best salad he ever had in his life (and that is saying something)!! And someone always asks for the recipe when I make it. It tastes like a dressing you would get in a fine restaurant.

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Reviewer:

Cathy from Huntington NY

Cooking Level: Expert

Home Town: Huntington, New York, USA

Reviewed: Mar. 11, 2009

I made this vinaigrette dressing a few weeks ago and I forgot to review it. This dressing was good, the only thing I changed was olive oil instead of vegetable oil.

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Reviewer:

Fit&Healthy Mom

Cooking Level: Intermediate

Living In: Fort Lauderdale, Florida, USA

Reviewed: Feb. 23, 2009

Nice idea, and I may make again with mnodifications, but even with only half the sugar called for, it was too sweet.

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Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Feb. 16, 2009

I liked this recipe a lot. It is good as it is, but is also nice to experiment with. I didn't have raspberry vinegar, so I used red wine vinegar and some raspberry jam. That was great -- just reduce the sugar to taste. I also added a dash of salt and a few dashes of poppy seeds! It is great and easy to make! Shake up right before serving. I also like it drizzled over a veggie plate.

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Reviewer:

Katimum

Cooking Level: Expert

Reviewed: Jan. 30, 2009

I made this at work and it was a huge hit. I plan on using it this summer on a salad we will offer our customers. The only change I made was making with olive oil.

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Reviewer:

hollie

Cooking Level: Intermediate

Reviewed: Jan. 30, 2009

I love this dressing. I cut the sugar down by more than 1/2 but actually substituted Splenda and it works great. I also cut down the oil by approximately 1/3. So good....

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