Reviewed: Mar. 19, 2011

it was great i loved the flavor, i did not have enough extra virgin olive oil so i had to use a little bit of both extra and regular olive oil i don't know if that caused the dressing to be too oily or not but the flavor was great so i'll probablly adjust the ratios a bit

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Reviewer:

saholderness

Cooking Level: Beginning

Living In: Roseville, California, USA

Reviewed: Feb. 6, 2011

Perfect vinaigrette for a light salad! The vinegar and dijon mustard adds the kick I like in a dressing! You could even do a 1:1 ration with the oil and vinegar for a lighter version :)

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Reviewer:

roxaholic86

Cooking Level: Intermediate

Home Town: Gilbert, Arizona, USA

Living In: Clarksville, Tennessee, USA

Reviewed: Jan. 25, 2011

Very easy to put together with just a few ingredients. It was a little tangy but tasted even better the next day. Will make again.

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Reviewer:

Linda Farrell

Cooking Level: Expert

Living In: Arnold, Missouri, USA

Reviewed: Sep. 27, 2010

Pretty good; I guess I'm just not a huge fan of Dijon mustard. I like the vinegar:olive oil ratio--I was taught to use three oil to one vinegar while growing up.

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Reviewer:

SOUTHERN TRANSPLANT

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Valdosta, Georgia, USA

Reviewed: Aug. 3, 2010

this is really good... i used it on fresh garden lettuce...we really enjoyed it...i added more garlic (coz that is what we do with almost any recipe) and used white wine vinegar instead of red coz that is what i had...i halved the recipe but still have some left over so look forward to using it up...thanks for the recipe...

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4 users found this review helpful

Reviewer:

smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

Reviewed: Jan. 7, 2010

Perfect! I cut the recipe in half and can't wait to experiment with honey mustard or balsamic vinegar. Very versatile recipe!

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9 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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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Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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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Reviewer:

Mom of Four

Cooking Level: Intermediate

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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Reviewer:

PaulaA80

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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21 users found this review helpful