A zestier version of the classic French-style salad dressing.
Liked this dressing, but it was just a little too sweet for us. Next time, I will start with half of the sugar, and add more if necessary. I wanted to be sure that I didn't have pieces (even small ones) of garlic and onion in my dressing, so I pureed everything EXCEPT the oil in the food processor, and then streamed in the oil through the top of the processor while it was running. Ended up with perfectly smooth dressing with a good consistency. - 19 Apr 2012 (Review from Allrecipes US | Canada)
This was sooo goood. I have several recipe for a French dressing, but that way I can have different variations for different moods. I will be making this again. Thank you so much for the recipe. - 21 Dec 2006 (Review from Allrecipes US | Canada)
This is tangy and tastes divine. I used garlic powder and onion powder in lieu of fresh; this way it keeps for several weeks in the fridge. - 25 Jul 2012 (Review from Allrecipes US | Canada)