Reviewer:

Reviewed: Feb. 3, 2012

Excellent flavor! I used 4 teaspoons of sugar instead of Splenda. Served over mixed greens, chopped apple and walnut salad. It's a keeper.

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Reviewer:

northern exposure

Living In: Laramie, Wyoming, USA

Reviewed: Jan. 18, 2012

I made the recipe but used real sugar instead of chemical sugar. It turned out great. I used it as a salad dressing at first, then chopped up a bunch of veggies and added elbow pasta and stirred in this dressing and it was fantastic!

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Reviewer:

mcjj

Cooking Level: Expert

Reviewed: Jan. 16, 2012

Easy! And used it exactly on the salad suggested - mesclun + cranberries + walnuts + feta.

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Reviewer:

Grace T.

Cooking Level: Beginning

Living In: New York, New York, USA

Reviewed: Nov. 13, 2011

Aside from mixing vinegar and oil, I have never made any type of salad dressing. This was simple and very delicious.

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Reviewer:

ChicaInBlue

Cooking Level: Expert

Reviewed: Jul. 20, 2011

Delicious! Good for fruits and vegetables. I added a little extra sweetener to use for fruit salad.

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Reviewer:

Heather

Reviewed: Jul. 3, 2011

So I oiterally JUST made this like 5 minutes before writing this review. I followed the recipe except I used regular sugar (about 7 tsp) instead of the sweetner. I tasted it and all I could taste was vinegar and mustard...too much for my liking. So I had honey in the cupboard and I put a big healthy squeeze (did not measure) in it and whisked it up. MUCH better for me personally.

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Reviewer:

kathy

Reviewed: Jun. 21, 2011

So great! This dressing has a surprising depth of flavor that kids and adults love.

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Reviewer:

DCMHRM

Cooking Level: Expert

Reviewed: May 26, 2011

I was very happy at finding a (good!) salad dressing that wasn't mayo based. My BF found the vinegar too overwhelming but I liked the tang. I've been using this throughout the week on various salads and veggie dishes just to add a zing! Used agave nectar instead of sweetener.

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