THIS IS THE BOMB.!! But...I didn't use it as an actual salad...lol It is KILLER RICH. I doubled this recipe - and only changed two things. I used low fat sour cream and fresh lime juice instead of lemon. As suggested by another cook I made up the lime/sour cream sauce earlier in the day so that the flavors could mingle and "get happy". About 30 min before serving it I cubed up the avocados and mixed them in. HOWEVER.. I served this at my burrito bar dinner and it was inhaled! What wasn't slathered into the pulled pork burritos was eaten as a heavenly chunky dip with chips. Not one drop was left over... :) Next time I'll try a little fresh Cilantro...then it will be 6 stars...

Reviewed On: Nov. 7, 2009

I tripled the recipe and took this to a big potluck at work. I LOVED the convenience of baking the meatballs in the oven. Talk about super EASY! I put the meatballs up on a wire rack in a big lined roasting pan, and a great deal of the fat had dripped off (healthier). However, when I made the sauce it had a bit too much mustard bite. So... I added about 2 T. brown sugar and that mellowed it out. Also... the meatballs would have been bland for my taste, so I add a few things to the raw meat prior to shaping the meat balls (salt, garlic powder and some pepper). It turned out wonderful! There was a LOT of food around and there was not ONE meatball left to take home...lol The only reason I didn't give it 5 stars is that I had to alter the recipe a little ...but I feel it was 5 star once I added a couple extra things. I'd say it was a HUGE HIT!

Reviewed On: May 28, 2009

DEEEEEEEEEEEELISH! I had to try this after a friend dropped off some fresh halibut he just caught yesterday. Another cook made some reference to the sauce being as addictive as "crack"...lol We all know "crack" is not funny, but the comment sure IS and we ALL need a little humor in this day and age. I followed more good advice and doubled the sauce (next time I'll make even MORE SAUCE) and I brushed the fish with the sauce and also poured some over it. Then, I oven baked the fish for 375° for 35 min. We had about a 30 mph wind howling out on our deck so firing up the BBQ seemed like a bad idea. Some of the cooking time will depend on the thickness of your fish fillets. Served with rice (drenched in the sauce), and a tossed green salad. IT WAS JUST DIVINE! The flavor in this sauce rivals any professional sauce I've ever tasted! It would be DYNAMITE for dipping sauce for ANYTHING! I do use all fresh ingredients (even my lemon juice is juiced from fresh lemons and frozen. This is a KEEPER for sure!

Reviewed On: Apr. 2, 2009