I modified this recipe by using only half the dressing (Wishbone Zesty Italian) since we are dieting, adding a little black pepper and a couple dashes of salt, 1/4 cup fresh chopped cilantro (as suggested), half a large seeded jalapeno finely chopped (I'm a wimp), about a tsp of lemon juice and less than that of olive oil, and a seeded roma tomato. Also used Walmart brand frozen sweet corn instead of canned. I mixed it all up (minus the wet ingredients) in a colander, since some folks had called the mixture "soupy;" this helped drain some of the fluid. This was wonderful after sitting only 1-2 hours and great the next day. The salsa had plenty of flavor despite halving the dressing, and had no hints of Italian (I like to keep my flavors ethnically true!). It was perfect both to my Anglo and my BF's Mexipino taste buds. Note: it does make a LARGE amount of salsa.

Reviewed On: Oct. 14, 2011

I made a half-recipe with chicken pulled from a roaster last night. Used more than 2 tbsp shredded cheese (I'm sure!) and angel hair pasta, just slightly undercooked. Added a small can of drained mushrooms and a small amt of black pepper. Only cooked it for 20 minutes and broiled the cheese on top for a few minutes. It turned out great! We'll probably have at last 1.5 meals' worth left over.

Reviewed On: Oct. 5, 2011

I made too much! Doubled the recipe, so it had to cook longer. It was too spicy for me, but my man is Texmex, and he LOVED it. Will make again.

Reviewed On: Oct. 3, 2011