Reviewed: Apr. 22, 2012

Outstanding! Tart, sweet and creamy all at the same time. This would be good on sandwiches as well as salads.

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Reviewed: Oct. 3, 2011

Very Good Recipe nice was not too much Mustard and Creamy I add 1/2 teaspoon Ginger 1/2 teaspoon paparika 1/4 teaspoon Garlic Powder

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Reviewer:

frankaff

Cooking Level: Professional

Home Town: Spokane, Washington, USA

Reviewed: Jun. 27, 2011

As someone who rarely makes homemade salad dressing, I found this one easy and delicious!

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conc

Reviewed: Dec. 29, 2010

FANTASTIC!!! ALL 5's I just changed one thing.. Djoin Mustard and I added a hair more then you suggested.. DEVINE... Thannks

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Reviewer:

ctoro12

Cooking Level: Expert

Home Town: Pembroke Pines, Florida, USA

Living In: Waxhaw, North Carolina, USA

Reviewed: Aug. 29, 2010

Was not a big fan. Was thick with out a lot of flavor. Sorry.

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MelissaMM

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jul. 28, 2010

I Love this recipe!!!! I use it all the time on a cobb salad. Thank you for posting!

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Locke Cooking

Reviewed: Jun. 18, 2010

I really like this dressing for salads. I did use yougert to replace half the mayo (to cut some calories) and cider vinegar. Surprisingly it needed a bit of a kick for me so I added a little lemon juice. I think next time I will cut back on the oil a bit - again - for calorie sake. Now for dipping chicken...you must try "Honey Mustard Dressing II" -unbelievable!! But this is more what I like for salads. THANKS!

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Reviewer:

Big "M"

Cooking Level: Intermediate

Reviewed: May 28, 2010

Okay, this dressing is gorgeous! I used half the oil because I wanted it a little thicker for a pasta salad. Also, I used rice vinegar for a more subtle taste. This is fabulous as a sandwich spread too! Thanks!

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CLS

Cooking Level: Intermediate

Reviewed: May 23, 2010

Delicious! Substituted Dijon for yellow mustard, organic cider vinegar for the white, onion powder for fresh onion, olive oil for the veggie and dry parsley for fresh. I put this on a baby spinach salad with hard boiled eggs and bacon. YUM!!!! Will definitely keep this in the fridge!

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Reviewer:

JZGrebe

Cooking Level: Intermediate

Living In: Sanford, North Carolina, USA

Reviewed: Mar. 14, 2010

How many ways can I say good?! Big recipe so I just eye-balled the reductions and put 1/2 cup mayo and 1 tablespoon of anything that said 1/2 cup. Added onion powder and almost left out the oil but added about 1/2 tablespoon just for the creaminess factor. I used lowfat mayo and it was so good! I used it with my salad that was next to my salmon and I was dipping my salmon in the dressing, it was good on everything! Thanks Jean!

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