Reviewed: May 10, 2012

I made this as-is, without any changes, even though I was a little skeptical of the combination of ingredients (lime juice, mustard, and smoked paprika?), but it is fantastic. Be sure to blend it as you add the olive oil. This keep the dressing properly emulsified. My only suggestion is to double this because you will want more. One serving goes to the top of a standard salad dressing cruet.

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Reviewer:

KNiland

Reviewed: May 10, 2012

This recipe has been on my "want to try" list for waaaay too long! I finally made it last night and it is really, really good! I served it on a Cobb Salad and wasn't sure it would really "go", but let me tell you it was fabulous! Kind of like a spicy Catalina type vinaigrette. This is an absolute keeper! Thanks for sharing, DC Girly Girl!

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Reviewer:

Mi Being Mi

Cooking Level: Intermediate

Home Town: Alma, Michigan, USA

Living In: Topeka, Kansas, USA

Reviewed: Apr. 11, 2012

OMG this was so good! It got me to eat two large helpings of salad.

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Reviewer:

Linda P..

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Home Town: Lawrenceville, Georgia, USA

Reviewed: Apr. 9, 2012

Love this salad dressing! I made it as written, without the optional pinch of sugar, and it was delicious. Great in a tossed salad, wraps and as a basting sauce. Wonderful!

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Reviewer:

Christine

Cooking Level: Expert

Home Town: Wheeling, West Virginia, USA

Living In: Maryville, Tennessee, USA

Reviewed: Mar. 30, 2012

Awesome on salad of arugula blue cheese and flank steak.

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Reviewer:

geministoy

Reviewed: Feb. 23, 2012

Fabulous! I omitted the sugar, used a bit less than a third cup honey, and used dijon mustard. It made a perfect salad dressing to go along side our grilled burgers. I am saving the rest to use to marinate fish. Thanks DC Girly Girl!

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Reviewer:

SweetTupelo

Reviewed: Feb. 8, 2012

Great dressing even my fiance liked it and he doesn't really care for vinaigrette style dressings! I didn't have smoked paprika so I used regular and I had some liquid smoke so I just added a 1/4tsp of that and it worked perfectly. Also I didnt have stone ground mustard and I substituted with spicy brown. I also used only 1/3 cup of olive oil instead of 1/2 cup and it was a little tangy, but I love tangy plus less fat!

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Reviewer:

lbynum87

Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

Living In: Phoenix, Arizona, USA

Reviewed: Feb. 3, 2012

Very good dressing. I subbed a minced shallot for the 2T of onion and used an immersion stick blender to whip it all together, otherwise no changes. Thanks for the recipe.

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