"I" did not like this salad. I followed the recipe exactly. I felt the mustard / parmesean cheese / dill combination gave it a bitter, gritty taste. I served it at a family function, and everyone "said" they liked it, but not one person asked for the recipe. When it was time to go, someone did ask if they could have the rest. I was glad until they tossed it in the trash, bowl and all! Since I'm a low carb person and made pasta salad on request of the hostess, I will not make it again, though I think it would be better without the dijon mustard.

Reviewed On: Jun. 23, 2006

I love this salad, though I did make some substantial changes. I did not use vinegar, omitted the bacon and added a head of cauliflower, 1 cup fat free vanilla yogurt and used Splenda instead of sugar. I blanched the broccoli to bring out the bright green color and to take a bit of the edge off the "raw" broccoli taste/texture. My family loves this salad and ask for it twice a week! The mayo and yogurt can be adjusted as needed / desired and to accomodate the extra bulk of the cauliflower in the salad.

Reviewed On: Jun. 23, 2006

Excellent! I made the following adjustments: I doubled the recipe and omitted the flour and vanilla. I also used lower fat cream cheese instead of fat free and used "Egg Beaters" for the egg. (I think fat free cream cheese would negatively effect the consistency too much. It helps to beat the ingredients very thouroughly! This is a riccotta recipe, it is a "grainy" cheese which will show up in the texture of the final product.) I also added 1/4 cup lime juice and the jest of two limes to the batter. As we are low carb people, I used sugar free wafer cookies, pecans and Splenda to make the crust. Will definitely make this again and again. Highly recommended!

Reviewed On: Jun. 23, 2006