I've made this salad with fresh peas (blanched) and frozen (thawed and well-drained) and it's good both ways. I like to use red onions for color. This is divine served with tomatoes. I have served it stuffed in fresh tomatoes, over sliced tomatoes or tossed with halved grape tomatoes. I usually skip the cheese all together.

Reviewed On: Nov. 12, 2009

This is really, really good. I made it the first time as written and it was delicious. The second time, I cubed the potatoes and let them get pretty well browned, increased the onion to 1/2 cup, and I used only gruyere cheese because that was all I had. OMG! - to die for! I love to serve this with sliced tomatoes.

Reviewed On: Aug. 24, 2009

I was looking for a no-cook recipe to use some zucchini and this fit the bill. The first time I made this exactly as written and it was good, although a bit wet. The second time I made it, I tossed the shredded zucchini and cucumbers in a salad spinner and spun out some of the moisture - made a huge difference! This recipe is easily adapted to any taste. I've substituted italian dressing mix for the ranch dressing mix. This is delicious with ripe tomatoes, and the addition of leftover cubed ham, smoked turkey, grilled shrimp, grilled salmon or mahi mahi. I use fat-free miracle whip in lieu of mayo and set the "additions" up buffet-style on the counter. Everyone can add whatever they like. This is a great summertime lunch or light dinner. Thanks, Vickie!

Reviewed On: Aug. 22, 2009