This is a tangy salad dressing that is great on mixed greens, tomato, onion and cucumber salads. It's also good if used sparingly over steamed veggies or stir-frys.
This is a wonderful recipe. After reading other people's reviews, I decided I needed to add something to sweeten it up. So I took two table spoons of honey, instead of sugar. I also used usual balsamic vinegar and didn't add any herbs so that I can enjoy just the taste of vinegar, black pepper and garlic. Turned out great! My boyfriend commented that this dressing makes him wants to keep eating salad. - 13 Sep 2003 (Review from Allrecipes US | Canada)
As suggested by previous reviewers, I added some honey (to taste) to balance the tanginess of the (Alessi) white balsamic vinegar. Just couldn't seem to unpucker the lips after the initial taste test (reason it only rated four stars). No other changes were necessary. Used greens I had on hand, ie., romaine hearts and iceberg lettuce. Threw in some roasted sliced almonds, dried cranberries and some crumbled goat cheese. YUM!! - 27 Sep 2005 (Review from Allrecipes US | Canada)
This has become a staple vinaigrette for me. I use double the garlic, and it has a nice kick. I usually make double and store it for about a week in the fridge. Thanks Gary! - 03 Oct 2003 (Review from Allrecipes US | Canada)