Excellent salad! However, I did make a few changes: 1) I used half of the amout of sugar called for in the dressing--it would have been far too sweet otherwise; 2) I used white wine vinegar instead of distilled vinegar for a little more flavor; 3) I omitted the sesame seeds out of personal preference; 4) I substituted toasted pecans for the almonds--although almonds would probably be good as well; and 5) I topped everything with crumbled bleu cheese. With these minor changes/additions it was a hit at my Easter dinner table!

Reviewed On: Mar. 24, 2008

My family loved these garlic knots! I must admit that I used an 11 oz. can of refrigerator breadstick dough in place of the pizza dough, and it worked just fine (I didn't want to bother with rolling out the pizza dough)--tie each pre-cut strip of breadstick dough into a knot and bake at 375 until golden (about 12 minutes). The only other thing I would mention about this recipe is that I don't think you need nearly the amount of topping (garlic, cheese, etc.) that is called for--most of it won't stick to the amount of knots you will make. I had a lot of topping left over at the bottom of the bowl after spending quite a while mincing all that garlic. Nonetheless, great flavor, and now a family favorite in our house!

Reviewed On: Mar. 24, 2008

This just didn't quite live up to my expectations based on all of the other positive reviews. I followed the recipe to a tee, but the amount of shredded cheese called for is a little much in proportion to the cream cheese base--I used one cup instead of two, and I garnished everything with sliced olives and green onions, which helped both the taste and appearance. That said, I still wasn't all that thrilled with the results. This dip definitely won't stand up to a chip if it's cold, so make sure that you bring it to room temperature before serving (I actually heated some of my leftover dip, and I enjoyed it much more that way).

Reviewed On: Jan. 27, 2008