This was very good, but I did cut back on the oil. I only used 2 tablespoons, as I don't care for my dressings to be swimming in oil, and I found the 2 tablespoons seemed like the right amount. Also, I didn't use olive oil, but rather a vegetable oil, which worked well. After serving this once, and having another cup of the dressing leftover, I took davebouy's suggestion and added 1-1/2 tablespoons of Dijon mustard, and sprinkled in a bit of black pepper. It did cut back on the tart "vinegary"taste of the seasoned rice vinegar, which I liked, but my husband said he much prefered the dressing without the Dijon mustard. But he also said the Dijon tasted ok in it as well. Even though this is a good tasting vinaigrette dressing, it's also a dressing I will probably only make once in a great while, as it is a bit rich in taste. Perhaps a mild tasting vinegar would be best to use, but that's just my opinion. Linda, thank you for posting this recipe, it definitely is a keeper!!
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This was very good, but I did cut back on the oil. I only used 2 tablespoons, as I don't care...