I found this recipe to be very tasty with an interesting combination of flavors. I used Kalamata olive oil and raspberry balsamic vinegar. I agree with many of the reviewers that 1/2 cup of sugar just seemed like way too much. I wasn't sure how much to start with so I measured a 1/2 cup of sugar and put it aside. Then I started by just adding 1 T. of sugar at a time. I think using balsamic vinegar, which is sweet, helped to cut the tartness. To my surprise I never added more than the 1 T. I also added 1/2 tsp. water, also helping to cut the tartness. I served it over a green salad with thin slices of red onion, chilled asparagus spears, cold thin slices of grilled chicken breast, homemade bacon bits, avocado, red chili glazed pecans, fresh pear slices, gorganzola cheese and a few other veggies that I had on hand.
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I found this recipe to be very tasty with an interesting combination of flavors. I used...