Recipe by Patty Hern
"This dressing also tastes wonderful on cold pasta. It actually is best to use dried basil in this recipe, because fresh basil will turn a funny color."
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freshly ground black pepper
white wine vinegar
Very tasty! I'll make it again but with a touch less vinegar as it had a little too much for my taste.
This was okay, but I ended up doing so much additional adding I think it ends up being a new recipe. I didn't have white wine vinegar so used red wine vinegar. I followed the directions exactly and it was way too sour, so I added another tablespoon of sugar. I think didn't think it had enough taste so I added a couple of cloves of garlic and some red pepper flakes for kick. It ended up okay like I said, but was still just missing something. Plus the basil taste was a little strong for me.
Easy and very good.
Very good recipe. I added fresh minced garlic for an extra kick.
This dressing was much too sour for my taste. It was quick and easy to make though.
My wife and I really enjoy this dressing. It has a lot of ingredients, but they all go together really well.
Nice dressing, but for my tastes, I think olive oil instead of vegetable oil and some chopped garlic would have improved it. It had just the right amount of vinegar/pungency for me.
Delicious! I used regular white vinegar, olive oil, and mustard seed instead (because that's what I had). Will make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 110
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