This was ok but not my favorite salad.

Reviewed On: Nov. 8, 2009

I made this exactly as the recipe instructs except I didn't see the need to mix it with my hands I just beat it all together with a big metal spoon till all the dry ingredients were well incorporated, poured into a lightly oiled non-stick bread pan and baked at 350 degrees for one hour. It was great. It is a little sweet and soft inside with a crunchy crust - looks just like the photo and tended to be crumbly when cut while still warm from the oven. We just buttered it and scarfed it down - good with jam and jelly.

Reviewed On: May 24, 2009

I like it better without the vodka, and use chopped pimento stuffed olives and a few dashes of seasoned salt, use only enough olive juice to make it spreading consistency. Really good on toasted rye cocktail bread.

Reviewed On: May 17, 2009