By Bergy on April 27, 2002
Photo by JustJanS
Photo by JustJanS
"Try this tangy dressing on a fruit salad, a green salad or even on chicken before BBQing it."
Serving Size: 1 (46 g)
Servings Per Recipe: 4
"Really excellent on a salad with red grapes and avocado! I did use a teaspoon of oil because I always oil my measuring spoon so the honey doesn't stick, plus I added two large pinches of kosher salt and a few turns of the pepper mill. Made the whole thing in the Vitamix, so it was smooth."
"Whipped this up in mini food processor. Tangy, different and no fat! What's not to love?!:? Served this in a whole wheat tortilla bowl with romaine lettuce, black beans, fresh tomatoes and avocado. Incredible FRESH taste! <br/><br/>I added cilantro to the dressing and omitted basil and jalapeno (out of both). Trying with a touch of lime next time."
"I wanted to make a low fat Mexican style coleslaw for dinner tonight, but none of the recipes on here really interested me. They were either swimming in oil, or lacking in any Mexican sort of flavourings at all. I was rapt to find this dressing, then make my own coleslaw to suit> I'd say this dressing will get made often and I can't wait to make it with fresh basil (I refuse to pay $3,95 for a tiny, tiny bag of the stuff so used dried instead). I also had to use red wine vinegar, but it still turned out just great."
"I will be glad to write the first review! I changed it a bit, but kept it mostly the same. Here's what we did differently- added 3 TBSP White Wine Vinegar, 3 TBSP Cilantro instead of any basil, 1/2 of a large Jalepeno, and 1 Large clove of garlic. 2 Small would work too. Anyway, it was wonderful and light with hints of flavor, instead of being too overbearing with any one thing. We made a salad with Red Leaf lettuce, and topped it with Pico De Gallo, Corn and Black beans. YUM! :)"
"This dressing has a very unique flavor. It's sweet yet seasoned and has some heat from the jalapeno. This was excellent on Chinese chicken salad."