I agree with others that this recipe is a tad oily. Reduce the oil somewhat (possibly by half, I have not experimented.) However, the dressing is otherwise an excellent base recipe. Instead of tarragon vinegar, I used a mixture of red wine, balsamic, and rice wine vinegars, plus a squeeze of lemon juice. I used farfalle pasta, cooked al dente and rinsed, minced red peppers, minced sweet yellow onion, and cubed summer sausage and sharp cheddar. These were just my personal choices (and what I had on hand). The dressing went very well with my topping choices, and I think it would work well with others. One last piece of advice: don't leave out the sugar! Just a little bit takes away the sour taste and makes a truly wonderful combination.
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I agree with others that this recipe is a tad oily. Reduce the oil somewhat (possibly by half,...