I love this salad. It's not necessary the healthiest salad, but it's so good and really filling. So, just because of the guilty factor I modify a bit. Reduce the oil to 1/2 cup for the dressing and 1/4 cup butter, which I am thinking that could reduce to bit more the next time. I cut up all the nappa and green onion and put it in the tappa wear. Then, just take as much as you eat on the plate + sprinkle crunchies +dressing. It get soggy quickly, so this works the best. I even add some canned mandarin oranges on the top. It add some colors and works out wonderfully. One more adjustment would be using rice vinegar instead of cider vinegar. To me it gives better tanginess rather than extra sweetness from the vinegar. Thank you so very much for sharing this recipe.

Reviewed On: May 22, 2009

This is the BEST ever brownies. I love the all aspect of this recipe being so easy, handy ingredients and texture which is moist and right between cake and fudge. I always double the recipe and bake it in the 9x13 casserole dish, that works perfect for me. I’ve been baking this years now and I’ve tried adjusting few things over and over. I like it bit less sweet, so I reduce the white sugar to be 1+1/2 cup instead 2 cups. I don’t even do the icing any more, yet it’s still plenty sweet to me. I also used half of the flour for whole wheat. I’ve done with 100% white whole wheat (King Arthur’s), it was very good too. But, it got too much nut like crunchiness to the texture, which was okay, but I decided I like it less. This is just a great recipe. Thank you so much for sharing.

Reviewed On: Feb. 10, 2009

It's a good finger food, but I am not impressed. Adding other ingredients would probably helps…

Reviewed On: Mar. 13, 2008