I made this salad for a family brunch and it an easy "do ahead" side dish. The dressing was perfect. I wasn't sure if the green onions and peppers were supposed to be sauteed or added to the salad raw. I went with raw and they added great flavor and crunch. I served the salad at warm/room temperature. There was just a small amount leftover so I'll be trying it out as a cold salad today.

Reviewed On: Oct. 25, 2009

I followed this recipe exactly as written and it came out perfect. I served it with olive oil dipping sauce on the side. The next day I toasted it - and it was wonderful. I'll be using this bread for panini sandwiches too. A KEEPER.

Reviewed On: Jan. 12, 2009

I made this exactly as written. It's my first experience with Red Snapper - and now I'm so excited to have a new fish dish in my repertoire. I'm having the leftovers today for lunch - and even reheated, the texture of the red snapper and flavor of the spicy sauce are both wonderful.

Reviewed On: Nov. 17, 2008