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This recipe is from the January/February 2013 issue of Cooking Light. It was SO good - better than anything you would ever get at a restaurant! I used 1 t each, dried, crushed herbs in place of the fresh herbs and it was good - no doubt fresh would be better. The garlic flavor is fairly strong in the dressing. If you don't like a strong garlic flavor, you might consider cutting back the amount.
Units: US | Metric
Serving Size: 1 (208 g)
Servings Per Recipe: 6
The following items or measurements are not included:
canola oil mayonnaise