By Andi of Longmeadow Farm on March 12, 2009
Photo by Rita~
Photo by Rita~
"A classic! This dressing is the accompaniment to Chef Salad. I used this pretty often as a normal, everyday dressing. Can be stored in the fridge for 3 days. Remember, egg is always optional. Have fun!"
Serving Size: 1 (50 g)
Servings Per Recipe: 6
"I made for 2 and used whole grain mustard didn`t have any dry. Skipped the salt and egg. This was delish! Better then any French dressing I`ve ever had! Thanks!"
"Love when I find a new recipe for salad dressing! Just enough different to be added to my collection. Delicious sweet - tart, and great over a mixed greens. So good that I whipped up another last night. Didn't have the egg substitute on hand - other than that made a posted. A great combination that whisked up beautifully - the recipe added to my Salads Cookbook. Made for Partying The Diabetic Way."
"Great over a salad of curly endive from the garden and baby spinach! I halved the recipe easily. Thank you Andi! Made for Everyday is a Holiday."
"Fabulous dressing, and a nice change of pace from the usual vinaigrette-style dressings that I make. I did not use the egg substitute but otherwise made this exactly as written. I did not need to use the entire amount of oil, either (personal taste). I will be enjoying this again (especially since I had some leftover). Made for Please Review My Recipe Holiday Special Tag Game."
"FABulous. Another all-around great salad dressing from Andi. Perfecto with just the right amount of tartness. I opted out of using the egg. I'm sure that would have added a little more creaminess. Don't matter, I loved it just the same. Made for Veg-n-Swap~"
"Delicious sweet-tart French dressing! We enjoyed this on a romaine/tomato salad tonight. I did not add the egg. Thanks for sharing this great recipe; I am keeping it in my salad favorites."
"This is good. I also left out the egg substitute. I used only liquid honey in a greater amount than the called for sweetener, leaving out the sugar to be healthier and using organic apple cider vinegar in place of red wine vinegar for religious reasons, regular mustard, freshly ground black pepper (not white), garlic salt in a bit larger amount, leaving out the salt, and less extra virgin olive oil out of preference. Made for Veggie Swap #45 ~ April 2012 ~"