What a fantastic, colorful, delicious, HEALTHFUL recipe! And the possibilities for creativity using this as a base are endless. For example, I didn't have orzo pasta so used brown rice; substituted dried cranberries for the currants; added some diced tomatoes, a bit of chopped broccoli and some sliced black olives; and eliminated the canola oil entirely. My finicky dauthers-in-law had seconds and asked for the recipe! My husband asked me to make it again to take along camping. This is a 10 star recipe in my family!

Reviewed On: Jul. 25, 2009

With a few minor changes, this has become our all-time favorite dressing/dipping sauce. I use low fat mayo and only 1 tablespoon of reduced sodium soy sauce. Also by varying the type of mustard (regular prepared, Dijon, spicy brown, etc.) each batch tastes slightly different--we like Dijon best. Very simple and absolutely delicious!

Reviewed On: Aug. 21, 2008

An easy, healthy, AND tasty recipe. I'm a garlic lover so added a couple cloves to the onion/red pepper saute. Also, I didn't have any pitas on hand so made tortilla wraps instead. Finally, for all you wild game lovers out there, I substituted pheasant for the chicken. Delicious!

Reviewed On: Aug. 30, 2005