about 1 2/3 cups (serving size: 2 tablespoons)

This recipe makes plenty of dressing to keep on hand, so having a salad with dinner is effortless any night of the week.

How to Make It

Combine the first 3 ingredients in a medium bowl; slowly whisk in oil until combined. Stir in basil and chives. Store, covered, in refrigerator for up to 5 days.

Ratings & Reviews

AnnaMiceli's Review

October 31, 2012

maggiemay0380's Review

October 04, 2011
Woah! Cooking Light--what the heck?!? Yes, of course it's delicious...but over 17 grams of fat for 2 tablespoons! How is recipe possibly considered light or remotely healthy?

GreenGal's Review

February 15, 2011

Laurie18's Review

May 16, 2010
Quick and easy and doesn't disappoint. It is very flavorful and you don't need much. I too cut my recipe in half as 1 2/3 cup seemed like a lot of dressing.

detailaddict's Review

July 06, 2012
I've made this twice now, the first time with dried herbs, the second with fresh. It is MUCH better with fresh herbs. I also cut the recipe by 3/4 as it doesn't keep long at all. It complements the Spring Salad well, and I agree that one could probably do with less than 2T - the Spring Salad recipe actually calls for 1/4 cup divided among 4 servings. And the fat content may be high, but it is healthy fat and 80 calories isn't much for 1T dressing, considering. Now that I've rediscovered this recipe I may well keep it on the regular rotation.

angelsong21's Review

December 24, 2014

BonnieDyer's Review

May 11, 2010
Excellent. Makes a lot of dressing- I usually cut it in half.

SweetB's Review

September 21, 2010
This is one of the best dressings I've ever made. It also keeps nicely for later use. Can also use regular honey if you don't have the sunflower honey.

Keiko123's Review

February 16, 2013
A must for the Strawberry salad recipe. Great blend of flavors!

SeriousFun's Review

April 08, 2010