I think this would be just wonderful as written but since I use "real" mayonnaise, I cut back on both that and the olive oil by 1/2. Additionally (and rather than OJ), I quartered 4 naval oranges, cut 3-1/2 of them into pieces and squeezed the juice from the remaining half in the dressing. I used red wine vinegar, but possibly should have used balsamic.I didn't serve on lettuce leaves (no one ever seems to eat them); rather, I tore up 6 pieces of Romaine and, using my blender, incorporated them into the mayonnaise/oil dressing). I didn't see any reason for the orzo (IMO, it neither enhanced nor detracted from the salad) so next time I'll just leave it out. I didn't see any reason for the orange zest, either (rarely do) so I just left that out this time. I didn't have them so I didn't include the cashews. But since I can see how those could definitely "enhance" I'll be sure to have them on hand next time. I had the grapes and they were delightful, but (when they're not in season) I can see how raisins or prunes can be substituted). I can only imagine how adding scallion tops and/or chives could further enhance this salad.

Reviewed On: May 7, 2010

We're not big corn beef lovers (St. Pat's Day + leftovers and maybe one other time during the year), but this is a very good way to prepare it. I used light brown sugar rather than granulated and 5 or 6 whole peppecorns rather than ground black pepper. I tossed in a beef boulion cube (just for "measure"), also. I cooked the potatoes and carrots (regular, not baby -- baby carrots are at least twice the price and don't have the enough "carrot flavor" for us) along with the brisket, but held off on the cabbage. That I cooked on the stove top using the broth from my crockpot (it takes about 20 minutes for the cabbage -- just the right amount of time for the brisket and potatoes to cool down a bit). Moist and tasty; a very good meal. (We prefer "Hot & Spicy" mustard rather than Dijon with this meal. A "hefty" bread is a good accompaniment.) I love to eat my potatoes with chives, butter and sour cream, but for this meal butter and sour cream just don't seem to "fit" (keep the chives, though, or use the "green part" of scallions"; YUM!).

Reviewed On: Mar. 16, 2010

This was really good. I used it on the lentils (as recommended) when I made Glazed Corned Beef with Lentils from this site. I don't use onions or onion powder (because we have dogs, and they usually get some of what I cook, too) and I didn't add any garlic (because I had already added that to the water in which I cooked my lentils). I also substituted a bit of Cumin and a few shakes of Mrs. Dash's Southwest Chipotle blend for the allspice (I had it on hand, but ti rarely does anything for me), and it was great. I was skeptical (to say the least) about how all of the flavors that comprised this dinner would blend, but there wasn't a scrap left at the end of the meal. (I'm glad I threw in some potatoes with the lentils).

Reviewed On: Jan. 30, 2010