I love this salad. Have been making it for years since my mother-in-law gave it to me. Everyone likes it whenever I take it to a potluck or BBQ, even people who don't think they like peas.

Reviewed On: Aug. 6, 2009

I make this every summer when I have more zucchini from the garden than I know what to do with. After making it a couple of times exactly as stated, I tried turning up the heat like some others suggested. I turn the oven up to 360º, and watch it closely to make sure it doesn't get too brown. I also saute the onions and more garlic first. Since it seems a little too greasy, I will try decreasing the oil next time to 1/4 cup or less. And if you turn up the oven temp. you can forget toasting the sesame seeds beforehand, since they will get brown. I also add more bread crumbs, 1/2 to 3/4 cup.

Reviewed On: Aug. 1, 2009

I just found this recipe and am thinking about trying it. It sounds good and easy. In response to those people who complained about it being dry and what to do to fix that - try brining it the night before. Depending on the size of the roast, as little as 1 or 2 hours would be enough. I have brined pork chops before and it really makes a difference in taste, texture and keeping it from being dry.

Reviewed On: Jan. 7, 2009