Quite tasty on its own, but I found that it needed just a little something, so I added ~2T dijon mustard and ~1/4C finely chopped onions after the fact. I also used lowfat sour cream and lowfat greek yogurt. I was really shocked at how good it was given how much healthier it is than your standard potato salad. I think some hard cooked egg whites would also be a welcome addition--and maybe some celery, too--if you're looking to make it more "traditional" in texture and content. I'm going to try that next time!

Reviewed On: Jul. 29, 2009

I've made this a few times now and really like it with my adjustments, which is just a matter of taste. Chow mein noodle crackers instead of ramen & butter, slivered almonds instead of sunflower seeds and pine nuts, romaine instead of bok choy. I also like to throw on some raw orange bell pepper. And I make the dressing with brown sugar, sesame oil in place of half the veg oil, and mandarin orange juice in place of lemon. Even better: throw some sesame seeds in there as well! Even made as is, I think this recipe is a keeper, though I'm happy with my adjustments now.

Reviewed On: Jun. 22, 2009

Maybe not the best glazed carrots I've ever had, but considering the dearth of ingredients, the simplicity, and the lack of any added fat, I was really impressed. I almost always have all of these things on hand, and this makes for a great veggie side for dinner in a pinch. I like how the tartness of the lemon plays off the sweetness of the honey and sugar. I always play with the ratios and cook it down some to give the sauce a thicker consistency. Tasty!

Reviewed On: May 24, 2009