Reviewed: Mar. 13, 2012

i used olive oil since i didnt have corn oil. this is nothing special its pretty tangy but its really basic. it worked fine on a simple pasta salad with tomatoes and cheese. if i make it again i would cut the vinegar some but not up the oil.

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2 users found this review helpful

Reviewer:

soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Feb. 29, 2012

Basic dressing. I did not use the corn oil only because I did not have any. I ended up using this as a base recipe once I tried it and added more spices and some fresh minced garlic. This would be good for any kind of salad you'd want to make, just add spices to match your meal (ex: basil, red pepper flake for italian dressing or rice wine vinegar, green onion, fresh ginger, sesame seeds for asian dressing......).

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67 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Feb. 23, 2012

Light and refreshing - just as the submitter states! Very easy to put together and tastes great. I didn't have corn oil, so I subbed a little veg. oil and added a bit of dried basil as well. Perfect over mixed greens and fresh tomatoes! Thanks for a great recipe Lillian!

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24 users found this review helpful

Reviewer:

Jillian

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Feb. 16, 2012

I made two servings for myself which was the perfect amount. Omitted the corn oil because I don't have it but it was still delicious. Will definitely be making this often.

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6 users found this review helpful

Reviewer:

bbglo

Cooking Level: Intermediate

Reviewed: Dec. 19, 2011

Fantastic! I normally don't rate/review recipes unless I try them as is, and I did have to make one substitution (I didn't have corn oil, so I used canola oil)... but it was so great I had to review it anyway. Thanks for sharing!

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6 users found this review helpful

Reviewer:

BennetDarcy

Cooking Level: Beginning

Reviewed: Nov. 10, 2011

I made this to go on Sylvia's Easy Greek Salad, wanted something lite. I didn't have corn oil so just left it out. I did already had fresh oregano and parsley for the salad so used that instead of dry herbs. I did mix in a dash or two of powdered garlic and less salt...trying to cut out salt in my diet. This was lite enough to let the fresh taste of the salad come through and didn't have that heavy oil or vinegar taste....thanks Lillian.

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5 users found this review helpful

Reviewer:

*Sherri*

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Orlando, Florida, USA

Reviewed: Oct. 11, 2011

I like a bit more taste to my salad dressing. Next time I'll add some fresh pressed garlic.

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6 users found this review helpful

Reviewer:

Jaja's daughter

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

Reviewed: Oct. 2, 2011

I left out the corn oil and sugar. I always refrigerate it. Just take it out about 1/2 hr. before serving and it'll pour again.

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19 users found this review helpful

Reviewer:

AcaCandy

Reviewed: Oct. 1, 2011

Just a side note...Do not refrigerate this dressing because it will become too thick to pour. The dressing can be kept at room temperature and will keep for up to 2 weeks.

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10 users found this review helpful