Really a great recipe! I halved the recipe for a small 4th of July gathering. My husband loved them. The texture was great for filling the whites. Next time I make them I will add dry ranch dressing instead of the prepared ranch dressing, cracked black pepper, sweet pickles (rather than dill) and a little sweet pickle juice (just enough to get the texture necessary for filling the whites), and a slice of stuffed green olive for presentation.

Reviewed On: Jul. 5, 2008

Great recipe! My garden produced an overabundance of rhubarb this year. Usually, I make strawberry rhubarb pie and strawberry rhubarb jam, but I had an angel food cake on hand and decided on the rhubarb sauce. After reading the reviews, I decided to use a cup of bing cherries I also had on hand and a dash of red food coloring; I also added a bit of vanilla extract. My mother used to make Rhubarb Sauce every summer, and it brought back memories. I'm going to freeze the extra sauce for use throughout the year.

Reviewed On: Jul. 5, 2008

The first time I ever ate this salad was several years ago at a bridal shower luncheon; the salad was made by the bride-to-be. It was wonderful! I made it a few weeks ago making only a few changes. I substituted Splenda for the sugar, used apple cider vinegar instead of white wine vinegar, eliminated the sunflower seeds and used coarsely chopped pecans. Great recipe and very versatile!

Reviewed On: Feb. 29, 2008