Having thawed my leftover Christmas turkey, I was in search of recipes in which to use it. I chose this one, as it seemed to be more flavorful than some turkey salad recipes I looked at. I made some changes, in accordance with some reviews, namely in using half low-fat yogurt/half mayonnaise and reducing the salt & pepper. Because I live in Greece, some ingredients are not available, so I used chopped pickles instead of pickle relish, and a canned jalapeno instead of the fresh one (how I wish I could get fresh jalapenos!) Because part of my turkey was taken from the boiled carcass and I feared that it would be tasteless, I added a bit of horseradish sauce. The result was wonderful.

Reviewed On: Jan. 18, 2011

My husband, who does not like raw broccoli, suddenly requested that I serve it, as he had read about its health benefits. I chose this recipe as it had a limited amount of sugar - in the end I added only a couple of pinches, even though doubling the amount of dressing. I also followed some reviewers' suggestions of adding raisins, and added pinenuts as well. The result was wonderful - we all had additional helpings. The recipe is quick & easy to make, although I left it to blend the flavors for 24 hours, which I think was beneficial. We will certainly make this often when fresh broccoli is in season.

Reviewed On: Nov. 20, 2010

I have to join the ranks of those who really like this dish. It was easy, but not that quick (maybe the prep time calculated did not include the time to prep the veggies). My husband is not a fan of pepper, so I reduced the amount of black pepper. I shredded half of a Chinese cabbage, and the amount seemed too much for the ground beef, so I doubled the meat, and the proportion seemed perfect. Next time (and there will be a next time) I will put the red pepper strips in a little earlier. My daughter didn't try the food yet, but I expect a high rating from her as well... Thanks for a tasty recipe for a vegetable that I have rarely cooked before.

Reviewed On: Nov. 5, 2010