Reviewed: Mar. 4, 2003

We used half recommended sugar and it was still awesome. We had it with lettuce, mandarine oranges and toasted almosts. We will surely make this again. Definitely recommendable.

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Crystal Schmidt

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Reviewed: Jan. 23, 2003

This salad dressing is just wonderful. I did use half of the sugar, and at first I was afraid it was still too sweet, but once I made up the salad it was perfect. I used green leaf lettuce, blue cheese, toasted sliced almonds and red onion. My dad actually licked the bowl.

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JHABER4942

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Reviewed: Dec. 4, 2002

Delicious and Easy! I use actual pureed raspberries, it ends up a bit thicker but the mixture and flavors of the ingredients work so well!

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3 users found this review helpful

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ASUTORI

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Reviewed: Aug. 8, 2002

fabulous! fruit vinaigrettes are a nice alternative. I half the amount of sugar, however. This dressing goes nicely on my favourite salad - lettuce, manderine oranges and roasted almonds.

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MISHA_W

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Reviewed: Apr. 12, 2002

Delicious and easy! It tastes like something you'd get at a restaurant. Thank you!

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COLLEEN GIRGENTI

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Reviewed: Mar. 16, 2002

I needed a nice salad dressing one night, had these ingredients on hand and decided to give it a try. Now I use it all the time. It's great as a dressing (I tossed it with fresh greens, rolled a chunck of goat cheese in bread crumbs and heated it the oven, dropped it in the middle of the salad and it was excellent) but I also use it all the time as a marinade for Salmon. My only criticism is the amount of sugar. I use about 1/2 the amount called for.

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DARCIE MUISE

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Reviewed: Jan. 15, 2002

This is a wonderfully easy and great tasting Vinagrette. After reading the reviews I decided to stick to the recipe and it was delightful. I used mix greens, feta, pecans and cranberries. Thanks for a great recipe Jan :o)

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17 users found this review helpful

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RPeters

Cooking Level: Expert

Home Town: Monroe, Louisiana, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 2, 2002

I doubled the recipe and used it over mixed green leaf and red leaf lettuce with cherry tomatoes, sliced avocado, artichoke hearts and sprinkled with walnuts. Served a party of ten and everyone raved! I passed the recipe out to several of the guests. Thank you!

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ERICA LEHR

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Reviewed: Dec. 20, 2001

Excellent dressing we cut it to a serving for (4) and used walnut oil, and reduced sugar by 1/3, plus added chopped walnuts to the greens. Herb & Judy

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MS. JUDE

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Reviewed: Dec. 15, 2001

This is great! I took the suggestion of a reviewer and used 1/4 cup of sugar and it was definitely sweet enough. It went on a salad of mixed tart greens (arugula, radicchio, etc.). I received many compliments for it.

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Katherine

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Reviewed: Sep. 29, 2001

I've found this recipe to become a "basic" in my kitchen. Although I prefer to make it a little less sweet. I add about 1/2 the recomended sugar and a complimentary additional ingredient is feta cheese before a quick whirl in the blender. mmmmmm

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Debi

Cooking Level: Expert

Home Town: Bucyrus, Ohio, USA

Living In: Eugene, Oregon, USA

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Reviewed: Aug. 8, 2001

Enjoyed the easy receipe. Loved the mild raspberry flavour, with the sweet taste. Great in my 'Martha's Vineyard' salad, of Boston Bibb, sweet red onions, pine nuts and crumbled blue cheese. A taste sensation. Everyone raves!

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DAWN2

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Reviewed: Dec. 10, 2000

Jon says: "I liked it. Different from the usual Italian dressing." Angie says: "A little too sweet so I added salted sunflowerseeds to the salad. I also modified the recipe by using extra virgin, light olive oil. The oil gave it a slight olive flavor which went well with the oregano."

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