Dressing a little tangy, but still worth a try for cold broccoli salad sometime. Added shredded carrots. I blanched the broccoli first, so the color turned to a sickly green while in the fridge. To keep the color, probably keep fresh and raw.

Reviewed On: Oct. 23, 2009

Delicious, Moist, would definitely make again. I halved the recipe, put in slightly less oil and sugar because I added in chocoloate chunks instead of the chips and some walnuts. Still very tasty.

Reviewed On: Oct. 23, 2009

This was very easy to make. I actually only had edamames, kidneys, white, and green beans on hand, so I tossed that in with some onions, ADDED celery, and the dressing on top tasted great! The dressing is really what made the salad, sweet with a little bit of tang. Just be careful with the dressing--Do NOT let it boil!! It is also good served warm.

Reviewed On: Oct. 23, 2009