I am giving this a three based on the ingredients, not the quantities. The amount of dressing for that much bread is totally wrong! I think it best to make up a batch of Italian vinaigrette (recipe on here) and use that on the salad as needed.

Reviewed On: Aug. 8, 2007

I love Swiss chard and I made a point of cutting way down on the Balsmic vinegar due to other reviews. I am giving it 2 stars due to the good idea of olive oil and garlic, but the Balsamic vinegar ruined it for me! I only used TWO TEASPOONS and that was too much! I will stick with S&P and a little butter on the chard when serving. Why ruin garden fresh greens with vinegar?

Reviewed On: Aug. 3, 2007

In order to rate this 5 stars I made sure to get the grease out of the sausages! Poke them full of holes and simmer them, then prick again and brown them. Towel off any remaining grease. I added a small can of petite diced tomatoes as the jar sauce is "too rich." I doubled the green pepper and the onion and added 4 crushed cloves of garlic and a teaspoon or so of sugar. I didn't have time to low cook it so I cooked it on high for 3 hours. It was great, except I would chop the onions next time. They were a little chewy. Our home care aide did the sausage prep for me and I sliced the veggies while sitting at the table. She is not with us weekends, so the slow cooker provides our weekend meals. I am 81. My husband is 92.

Reviewed On: Jul. 28, 2007