Reviewed: Oct. 29, 2009

As written, we didn't like this much, and we're not very picky about salad dressings. I had to add a good bit of honey to it before we could tolerate it; it was just too sour before! I wanted to like it; sorry :(

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Sep. 29, 2009

I LOVE this dressing. It's the only dressing I've eaten in the past few months b/c I'm hooked on it! The flavor of the honey mustard blended with the garlic gives it very unique and satisfying flavor. A++!

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Mom of Four

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2009

Great garlicky flavor! The only thing I modified was the oil content...I used 2/3c. I have used this on a great salad with beets, lentils and feta, as well as blanched green beans and tomatoes...very tasty!

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PaulaA80

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Reviewed: Jun. 8, 2009

Simple and perfect, basic vinaigrette with the correct ratio, in my opinion, of oil to vinegar - about three parts oil to one part vinegar. Many vinaigrettes call for way too much vinegar which tends to overshadow, rather than lightly dress, the greens. This is also good using balsamic vinegar, or using a combination of vinegar and lemon juice. Nice dressing!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: May 19, 2009

This is a good and easy recipe. I cut down the oil by 1/3 cup and added some flat leaf parsley b/c it was use it or lose it. I used it to drizzle over mixed, steamed veggies. A Keeper!

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Jac3Kids

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Reviewed: Apr. 13, 2009

This is an excellent recipe, as written. I'm a spice freak, so the second time around, I added 2 tsp minced onion flakes, 2 tsp celery salt, and used Jack Daniel's Horseradish mustard (as that was what I had on hand). As the writer indicated, you can adjust garlic, salt and pepper to taste. I added part white pepper and part black pepper, & minced garlic (adjusting accordingly. Definitely a keeper! Thanks for sharing this recipe, Monica!!!

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