Adjustments I made were simple. Instead of making the mojo marinade, I bought Goya's Mojo marinade (check in the Spanish sections of your grocery store!). I left about one-fifth of the bottle for the dressing. Next time, I will let them marinate overnight to see if there is a difference; this time they sat for about nine hours. For the asparagus, I lightly drizzled it with olive oil and fresh lemon zest before I put them on the grill to get them nice and hot. I subsituted the mixed greens for spinach, kept the oranges. For the dressing, I had pineapple-orange-banana fruit juice on hand and filled the mojo bottle to be about half-full. It was a great fruity but fun combination and everyone loved it!

Reviewed On: Aug. 25, 2008

Use fresh peaches and peel them! Like many others here, I added brown sugar to the peaches. If you are going to pair it with ice cream, make the peaches when you're making your dinner and make sure they cool down a lot so your ice cream doesn't melt! I wish I had taken a picture because my product honestly looked amazing. I'll be making these again so I'll update the picture!

Reviewed On: Aug. 25, 2008