Reviewed: May 27, 2012

I made this dressing for Blueberry Walnut Salad, also on this site. It was an excellent choice for that salad, but would be good on any number of salads. I won’t hesitate to make this again as is, no changes necessary!

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Reviewer:

bellepepper

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Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: May 15, 2012

This is my new favorite vinaigrette! So yummy on a simple green salad with blue cheese crumbles and candied pecans.

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Reviewer:

mtnmama7

Reviewed: May 5, 2012

Very good vinaigrette! It's a keeper, for sure. Although I did follow other reviews suggesting to use only half the sugar listed in the recipe (1/4 cup is enough for me). Also, I used olive oil instead of vegetable oil. It's a well-balanced dressing which I will regularly prepare.

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Reviewer:

Julie C.

Reviewed: Apr. 2, 2012

Very good

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Reviewer:

camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Mar. 19, 2012

pretty good... used pureed raspberries as I didn't have raspberry vinegar, which made a pretty pink colour... used combo of balsamic vinegar and red wine vinegar. I thought quite vinegary too and ended up adding the full amount of sugar to counteract this... still looking for "perfect" recipe... :)

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Reviewer:

meeky

Cooking Level: Intermediate

Home Town: Stratford, Ontario, Canada

Reviewed: Mar. 19, 2012

This was delicious! I used a blood orange olive oil with blueberry vinegar. It was wonderful! Next time I will use Splenda for less calories.

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Reviewer:

Sloany

Cooking Level: Intermediate

Home Town: Blue Springs, Missouri, USA

Living In: Independence, Missouri, USA

Reviewed: Feb. 26, 2012

Used olive oil and raspberry vinegar and cut the sugar in half. Also added a touch of raspberry preserves after tasting it, as others suggested, to give it a little more berry taste. I think it came out great (and is plenty sweet), with the exception of the oregano - I had my doubts about using it, but did, and I think next time, I'd try a more subtle herb like thyme or marjoram. I don't think the oregano does anything for this recipe and stands out a bit much for my taste.

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Reviewer:

sizial

Cooking Level: Intermediate

Reviewed: Feb. 14, 2012

This dressing was delicious!! I used EVOO and white balsamic raspberry vinegar. I decreased the sugar to 2 tablespoons, which was plenty to me. I served it over baby arugula with crumbled goat cheese and dried cherries. My whole family raved about it.

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Reviewer:

chelsileigh

Cooking Level: Beginning

Home Town: Muskogee, Oklahoma, USA

Living In: Santa Monica, California, USA

Reviewed: Feb. 6, 2012

OMG....excellent. I shared this with a friend that owns a restaurant and now she makes her own! I can not put enough positive adjectives in this review to descibe. But the second time I made it, I personally cut back on the sugar because for my personal taste it was too sweet. Having said that, you should know I am not a sweets person. Enjoy!

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Reviewer:

D.J.

Cooking Level: Expert

Living In: Lower Burrell, Pennsylvania, USA

Reviewed: Jan. 17, 2012

Its great and I love the calories are low. I didnt add as much sugar as it called for and it came out great. It could have done without as much oil also!

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