I steamed the broccoli for just a minute to bring out the bright green. I added plumped dried cranberries and raisins, and shredded carrots. Used green onions and less cheese. Might try diced ham rather than bacon next time. Very versatile and the raisins and carrots gave it great color!

Reviewed On: Feb. 22, 2009

I've used this for years. They make a "Lite" version, which is harder to find but as good as the original. I add carrots and red cabbage, some celery seed (not salt) and a splash of white vinegar, because we like ours tangy. I've heard this dressing makes great deviled eggs, too!

Reviewed On: Mar. 31, 2006

This was great but I agree it was a bit oily. I decreased the olive oil, and did deglaze the pan with the butter, but next time I think I'd drain the excess oil out first. I also halved the butter, substituted sliced provolone for the mozzarella, and added mushrooms. Served over rice, and with wilted spinach (cooked in the same frying pan I used after making the sauce, with a little garlic) it was yummy!

Reviewed On: Jan. 5, 2006