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My review
Herb Dressing
Patty Hern
"This dressing also tastes wonderful on cold pasta. It actually is best to use dried basil in this recipe, because fresh basil will turn a funny color."
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Ingredients
10 m servings 110 calsOriginal recipe yields 12 servings (1 cup)
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 110 calories; 12.2 g fat; 0.6 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 197 mg sodium. Full nutrition
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Reviews
Read all reviews 99 Ratings
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Most helpful positive review
8/23/2000
Very tasty! I'll make it again but with a touch less vinegar as it had a little too much for my taste.
Most helpful critical review
2/21/2003
This was okay, but I ended up doing so much additional adding I think it ends up being a new recipe. I didn't have white wine vinegar so used red wine vinegar. I followed the directions exactl...
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2/21/2003
This was okay, but I ended up doing so much additional adding I think it ends up being a new recipe. I didn't have white wine vinegar so used red wine vinegar. I followed the directions exactl...
8/23/2000
Very tasty! I'll make it again but with a touch less vinegar as it had a little too much for my taste.
9/16/2000
This dressing was much too sour for my taste. It was quick and easy to make though.
6/21/2007
My wife and I really enjoy this dressing. It has a lot of ingredients, but they all go together really well.
9/22/2012
Delicious! I used regular white vinegar, olive oil, and mustard seed instead (because that's what I had). Will make again!
5/4/2010
This was really easy to make and pretty tasty. Best to use real herbs if available.