Reviewed: Apr. 22, 2012

i tried this receipe and loved it. but I used malt vinegar and a teaspoon of djon mustard. I used it on to of a spinach and strawberry salad. was to die for

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Reviewer:

karyl

Reviewed: Apr. 1, 2012

Excellent taste

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Reviewer:

Marlene

Reviewed: Jan. 26, 2012

This is soooo much better than store-bought. I didn't change a thing in it. Thanks for sharing!!

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2 users found this review helpful

Reviewer:

lori91761

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Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Ontario, California, USA

Reviewed: Jan. 9, 2012

I reduced the amount of ingredients to make a 1/4 cup of the dressing. Made as is, I would rate this recipe with 1-star, as I felt the vinaigrette had too much vinegar and oil in it, plus I thought it needed a bit sugar, salt and pepper, and a tad bit more of jam. With the modifications I made, I would rate this vinaigrette dressing with 5 stars.

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Reviewer:

DomesticGoddess

Reviewed: Dec. 31, 2011

Ow...way to tart for my tastes as written. I should have used half the amount of vinegar. I didn't taste until it was all mixed so I doubled the jam and added a teaspoon of sugar, too. I will be using it tomorrow so will see what happens to the flavor as it stands. Fortunately, the ingredients and mixture is incredibly easy so if I doctored it too much, I can always make more!

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Reviewer:

ginny

Reviewed: Dec. 13, 2011

Fabulous!! Kids, neighbor...we all loved it. Soo simple. If you don't have rasberry...any jam will work! YUMMY!!!

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Reviewer:

jiphner

Reviewed: Aug. 31, 2011

Simply delicious. Very easy to make. I'll definitely will keep making it. It's a keeper!

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3 users found this review helpful

Reviewer:

ILEANA-PR

Cooking Level: Intermediate

Reviewed: Jul. 22, 2011

Good recipe and simple. I added half teaspoon of Dijon mustard and another teaspoon of jam to emulsify the mix

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5 users found this review helpful

Reviewer:

Hope

Cooking Level: Intermediate

Reviewed: Jul. 22, 2011

Fabulous vinaigrette! Easy to make, yet tastes better than anything you'd get in a bottle. I love it when a few simple ingredients you have around the house come together to create something so good. I used rice wine vinegar vs. white vinegar because it's milder and sweeter. I also used low sugar seedless raspberry jam and upped that a bit 'til I got the consistency and taste I wanted. Poppyseeds would be a great addition, but this was fine as is and was perfect over mixed salad greens with thin sliced red onion, Granny Smith apple, toasted walnuts, dried cranberries and a bit of feta cheese sprinkled over top - YUM!

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jul. 18, 2011

I cut this recipe in half to try it. I used seedless/sugar free raspberry preserves and no salt. This had the right amount of tangy-ness. Went great with my grilled chicken salad. Now I'm making another batch for lunch tomorrow. It does start to separate so really mix well before serving.

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