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What a simple and easy Recipe!! And for it to taste Fresh and authentic - Wow!! For heart health I replaced the veg oil for Extra Virgin Olive oil. 2 points to remember: 1) EVOO will solidify in the fridge - need to plan ahead if eating this for lunch and/or dinner 2) need to prepare this a few Hours ahead of time to let the ingredients work together (too soon - won't get this dressing's justice!) Along with the EVOO substitution I also put 1/2 teaspoon of Italian Seasoning as others suggested. Fantastic! This dressing is Yummy! Thanks, Bev, for posting!
So good. Tangy but not too sharp. Very easy to adjust to individual taste. I used part canola and part olive oil; half red wine vinegar and half balsamic vinegar; 2 tsp sugar; 1 Tblsp grated Romano. Added 1 Tblsp mayo to help keep it blended. Bev, thanks for this one; it's a keeper!
I love this dressing! I used canola oil and replaced the sugar with Slenda.
This was really good and so easy! It's only been a couple of days and I need to make it again. I did use part EVOO for the oil to boost the health benefits but other than that, kept it the same. Thanks!
Delicious! I used balsamic vinegar and also added more garlic and parm, and some dried basil and parsley.
I needed a vinegarette dressing to put on a tossed green salad that was being served with a Beef Masala sauce over shell pasta and this one fit that need! It was delicious and light enough to compliment the heavy spices in the Masala sauce. I also used baslamic vinegar, 1/2 tsp of salt, and about 1 T. of grated parmesan cheese. Delicious! Will put this one in my constant use recipes. Thanks Bev :0)
Very good. Easy to prepare and healthy. Thanks
Beautiful dressing....A salad will never be the same without it...Many thanks
Very good. I made a nice salad with mozerella and tomato
Delizioso! I reduced the (safflower) oil to 1/2 cup, sugar to 1 teaspoon and used sherry wine vinegar, which is what I had on hand. So much better than store bought and better for you! Grazie.