Balsamic Dressing

forgot to rate it ;-)

• RenoFoodie

• 8/7/2013

Very good dressing. Next time I will use less ginger, it was a little over powering.

• RenoFoodie

• Nevada

• 8/7/2013

I gave this recipe 4-stars for the flavor of the dressing, which I thought was exceptional. I highly recommend processing the finished dressing with a little water though for a more fluid consistency. Season it with salt and pepper, and this dressing is a winner.

• mkzim

• San Diego, CA

• 5/6/2010

This was quite delicious. As with all highly flavored dressings, I tossed it gently with the greens so that the dressing evenly and lightly coated each leaf. If you do that, you'll love it! I served this tossed with spinach and arugula under sliced sirloin steak. Superb. Next time I will peel the tomato; the texture of the skin made it harder than I think it should have been to distribute this dressing evenly in the salad.

• rkentspeth

• Austin, Texas

• 8/16/2007

This is excellent and a keeper. I made crab cakes and served them on a bed of mixed greens using this as the dressing, it was a big hit. The key is not to reduce it to much.

• Anonymous

• Kauai

• 2/5/2007

我不知道我做错了什么,而是我的混合物burned. I used very high quality vinegar ($28.00 per bottle) which is quite thick to start with so maybe that was the problem.

• Anonymous

• San Francisco, CA

• 4/26/2005

I didn't have any ginger on hand so used shallots instead and this is now one of my favorite salad dressings. It's perfect with a roasted butternut squash salad with arugula and candied pumpkin seeds.

• verona725

• Orange County, CA

• 11/26/2004

ooooooh, this is good. I'm a salad freak and this is one I never get tired of.....Everyone we served it to, loved it.

• Anonymous

• Vero Beach Florida

• 5/4/2004

I've made this recipe numerous times and my husband raves about it. I make it in a batch, 5 times the amount every month, minimum. I don't always have some tomatoes on hand and have substituted them with tomato sauce. Excellent!

• lise gb

• North Bay, Ontario, Canada

• 4/24/2004

Obviously, this one isn't to everyone's taste, but my family has loved it since the recipe first appeared. The dressing is very thick, very strong-tasting, and does look like a goopy mess, but once you've mixed it well into a salad it is great (assuming you like these strong flavors). Make sure to use good lettuce that can stand up to all this garlic and ginger.

• Anonymous

• Phoenix, AZ

• 6/18/2003

What went wrong? This was the goopiest, stickiest thing I have ever seen -- completely inappropriate to put on delicate greens. What a mess.

• Anonymous

• Menlo Park, CA

• 2/21/2003

I love this dressing. Any good foodie worth their salt should have all ingredients handy. Made it on a whim one afternoon before 12(some unknown)dinner guests arrived. All raved! It is a breeze to make and the taste as well as the aroma is fantabulous! A little does go a long way...make sure and tell your guests.

• Kristi

• Columbus, OH

• 6/12/2002

I have made this many times already. It's the first fat-free dressing I've ever liked. Additionally, it is very good with grilled vegetables.

• Anonymous

• Dallas, TX

• 5/8/2001

My husband and I really enjoyed this dressing alot. The consistency is quite thick and at first I didn't think it would be so great, but the flavor and texture worked perfectly. My suggestion is not to put a glop of it on top of your salad, but to toss the dressing thoroughly with the greens before you put the salads in individual bowls, then all of the greens are lightly and evenly coated and delicious. This was the perfect accompaniment to a very rich meal (cheese fondue). Tangy and light and very tasty.

• Anonymous

• Philadelphia, PA

• 3/26/2001

Made in 30 minutes.. Really... Good Flavor.. A Little goes a long way.. I like using a little extra honey and ginger... Yum Yum...

• Todd S.

• Corky's Pizzeria

• 3/11/2001