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Lovely, creamy dressing! I used mostly whole milk but subbed with a small amount of
heavy cream. Used white pepper to keep the color well, white and the big change was substituting Meyer lemon juice for standard. Added about 1 teaspoon finely grated Meyer lemon zest, too. Tastes best when the dressing is prepared at least several hours in advance. Tested on a very simple salad of lightly wilted 'lacinto' kale (wilted with a few teaspoons of lemon juice), baby spinach, baby arugula and for color a few strands of shaved carrot. Reviewed for Best of 2011.

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COOKGIRl January 22, 2012

OK, I have a sweet tooth a mile wide, and I really liked this dressing! I used 1/2 and 1/2, and half the amount of sugar called for in the recipe. Sprinkled with salt and fresh ground black pepper, this was wonderful. I used fresh crispy iceberg lettuce, as that is what I had on hand. I may add some croutons next time, but will sure put this one in the keeper file! Thanks so much for sharing, diner.

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alligirl April 18, 2011

I used heavy cream and half the sugar after reading the other reviews. I'm not sure of the lemon juice in it. So I may try it again with less lemon juice or omit it completely. Thanks Diner :) Made for the Zwizzle Chicks of ZWt

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Boomette June 27, 2010

This was actually pretty good. The sugar put me off a little, and I probably would use only 1 t. next time, like diner524 suggests. However, it is about as sweet as a Catalina or French dressing. I used about 1/2 t. of salt and plenty of freshly ground pepper and served this simply over some crisp romaine fresh from the farm. Thanks for sharing this.

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JackieOhNo! June 03, 2010

This recipe has potential but needs some tweeking. It's a bit too sweet for my tastes and I feel it could use more seasonings. A good base recipe. Made for ZWT6

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Dreamer in Ontario May 24, 2010
Cream Dressing for Lettuce Salad - German Dressing