Recipe by Karen R.
"This dressing is lovely yellow color, and we use it on a mixed green salad (mixed Romaine and European greens), tossed with small broccoli and cauliflower florets, raisins or sweetened dried cranberries, and shredded Cheddar or crumbled Gorgonzola cheese. The sweet-tart zestiness of the dressing perks up the salad! The yield depends on how much salad dressing you prefer. For us, this recipe makes enough dressing for about 4 large salads."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
chopped fresh basil
white wine vinegar
My DH and I really liked this dressing! I did make 1 change though - I added 1 tablespoon of vinegar rather than 1 teaspoon. Delicious!
I thought it was light and refreshing although I thought it was lacking flavor. I thought there was too much oil at first so I added more orange juice. I think it needs something but I'm not sure what. I put this on a mixed green salad with orange segmants and roasted pecans.
I used this with lettuce, dried cranberry and mandarin orange salad. Made a few changes by omitting basil and had no lemmon zest so used lime zest and splash of lime juice. Very light and tasty. Will be happy to make this easy recipe again!
This dressing is wonderful! I doubled the amount of vinegar and instead of basil added some poppy seeds. I served it over mixed greens, thinly sliced red onion, orange segments, and sliced almonds.
I've made this dressing twice now. The first time I followed the recipe exactly except I cut the ingredients in half as I was only making dressing fro 2 people. I made it again tonight, again following the directions, but replacing the lemon zest and orange juice with red grapefruit. It was really delicious and I'm sure would be good with any combination of citrus you had on hand.
I've made this numerous times and everyone asks for the recipe and carries on like they have never had good salad dressing before. It's a keeper! I especially like it with spring greens, yellow tomatoes, nuts, grapes, etc. on the salad.
This dressing is excellent. Doesn't need anything changed. I made it about 4 hours ahead and strained out the basil right before serving. I put it on mixed baby greens, dried cranberries, tangerines, gorgonzola and toasted pecans. Excellent - thank you.
Too sweet. Too citrusy. Even Hubs, who occasionally likes a dressing with a little sweetness, agreed. Could be very good, lightening up on both the honey and the juices and perhaps even eliminating the zest altogether.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 122
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
Learn how to whip up a fresh-herb salad dressing in just two minutes.
Raspberry wine vinegar and Dijon mustard make an irresistible salad dressing.
A simple salad dressing seasoned with Dijon, orange zest, and cumin.