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My husband and I love this Recipe. BUT, when I refrigerate it, the olive oil congeals into a big blob and we cannot use it. I am so surprised that no one else has written about that problem.
Simple. Fast. Healthy. Tasty.
Super quick and easy, and delicious, too! I always keep these ingredients on hand. I used dried herbs this time, but plan to try it with fresh soon.
I tripled this recipe so id have it on hand for a while. I used dry herbs and its fantastic! Its really good over chicken breast also, yuummmmyyyy!
I use olive oil and balsamic vinegar as a salad dressing, marinate on chicken but LOVE it on portabella mushroom before my husband grills them. YUM! Never tried adding herbs. Can't wait! Thanks for sharing!
Oh, oh, oh, so good! I am following South Beach and this is wonderful...and I'm very fussy with salad dressing. I made an awesome greek style salad with chicken breast for lunch today and this dressing really complimented it. Co-workers wanted to eat it....it was all about the dressing! I will make this time and time again. I love the mild taste....not sweet, not dull, a hint of herb with each bite. Excellent. I made this in my Good Season's cruette. Thanks for posting such a suberb dressing. This dressing would make for great marinating of chicken or beef, as well.
This is a recipe I use often, although I usually only make enough for one serving (I use one Tbsp each of the oil and vinegar and season to taste). You can change most of the ingredients to fit your mood, and sometimes I even cheat and put a packet of Splenda in there for a little sweetness! Soooo easy, thanks for posting!
This is a very healthy recipe that is also very tasty one if you are a fan of vinaigrettes. I like that it uses ingredients that are likely to be in your kitchen already.
For such a simple recipe this is really good. I had no basil so I substituted tarragon and it worked well.