I made this for the first time tonight; I recently starting "eating clean", so I wanted to find a whole-wheat flour recipe. I didn't have wheat germ, so I used 1/4 cup of ground flax seed instead. I also used agave nectar in place of the honey, as it is supposed to have a low glycemic index. I pre-baked the crust on a stone for 10 minutes at 350. I found after adding the toppings, and baking for an additional 12 minutes at 400, that I wished I had baked a bit longer. The middle was a bit soggy, but the edges were crispy. Next time, I'm going to let the dough rise a bit longer before I pre-bake, but overall I thought this was super easy and super yummy! My 3 and 5 year old ate it, so that's pretty impressive considering they don't like "healthy" food, lol. For the base, I used roasted garlic, mixed with artichoke hearts, and spread this around. I topped with vegetables, roasted in balsalmic vinegar and olive oil. Topped with a bit of goat cheese... and VOILA... Delicious, low-fat, and sooooo good for you :)

Reviewed On: Jan. 31, 2010

This salad was so yummy! It is so crunchy, and sweet, and tart all at the same time. The fresh cranberries really make this dish! I tried chopping up my cranberries in my blender, and that was a miserable failure, so I resorted to using my hand-food processer, and that worked great! I used Strawberry Jello instead of raspberry, and it was perfect. This recipe makes a LOT of salad.. I had a huge amount left over in the fridge (we have a small family), but I kept munching on it all week.. it stays fresh for a long time! I will definitely make this again.

Reviewed On: Dec. 7, 2007

I would recommend not using marinated artichokes for this recipe like I did.. It made the dip quite vinegary in my opinion... otherwise this is delicious! My friends all liked it.. I double the recipe, and had leftovers for a few days.. great with pita chips.. yum!!! Also..I think next time, I will use cream cheese instead of mayo to make it a bit cheesier.

Reviewed On: Jul. 20, 2006