I used Splenda instead of sugar and cut back a little on the olive oil. I wanted a smooth dressing (no onion bits), so I put all ingredients except the oil into the blender, pulsed, and then streamed in the oil at the end with the blender running. The end result was a dressing with perfect consistency. You do need to let the flavors meld on this, so be sure to allow for some time in the fridge. When I tasted this out of the blender, the olive oil was dominating, but after a couple hours in the fridge, it all came together. This is a "tangy" french dressing with a lot of flavor and takes just minutes to make. Thumbs up on this one.

This is some great dressing and is the basic recipe I'll use from now on to make French dressing. Being a big fan of vinegar (I like to sip different types of vinegars from a shot glass while working on line) I cut back a bit on the oil, I use canola because I don't like the taste of olive oil. I increased the vinegar to substitute the amount of oil I cut back on. Also I halved the recipe because I like to make all my dressings and like them to be as fresh as possible.

Easy to make and very yummy! I made 1/2 batch for my friend (I didn't want to waste a bottle of the store-bought stuff) but I also enjoyed it. Why buy bottled when you can make your own and do it better1 Thanks for the recipe!

This was very easy and yummy!!

This is the French dressing I have been looking for! I can't tell you how many different recipes I've tried lately. Some were WAY too tart, while others were WAY too sweet. This dressing is a little on the sweeter side, which is what I like, but not too sweet. While this dressing is delicious as is, I chose to add a teaspoon of Worcestershire sauce... perfection!

My mom used to make a recipe like this. I'm glad to have it. I used 1 1/2 tsp of grated onion instead.