The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 30, 2009
Looking over other reviews, my recipe adjustments were: I didn't measure the ingredients. I had a green pepper instead of red. No green onions, no sesame oil no cilantro, and no peas - I didn't have these ingredients. Other changes were doubling the dressing ingredients other than the mustard and adding olive oil. So to me the dressing taste was fine and also the amount was good too. We liked it also because there is no mayo in it.
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Home Town: Butler, New Jersey, USA
Living In: Mobile, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 24, 2009
Yum! This is fabulous. I usually double the dressing, as I like a lot of sauce. My red meat eating man even loves this. Perfect for a light dinner in the heat of the summer.
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Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 4, 2009
We liked the salad but couldn't eat the dressing. The mustard was over powering and bitter. I will make again with no mustard and maybe red pepper flakes?
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Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: May 18, 2009
I made this salad and a few friends had dropped by and tasted it- they all demanded the recipe! The only thing I did different was increase the dressing recipe because more is always better, but I omitted the dry mustard because I couldn't find mine in my messy cabinet. It still was delicious and I noticed that a few other reviewers had said to cut back on the mustard. This was the best recipe ever!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: May 4, 2009
This is really good. WW points is 7 but the servings are very large. I toasted the pita pockets and ate in along with the salad. My bell pepper was especially sweet which really made it tasty. I think mandarin oranges would really be good in this also. My husband like this also.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 7, 2009
This was GREAT! I can't wait to make it again! I followed other reviewer's suggestions - only 1 Tbsp. of sugar as the teriyaki sauce is sweet. I added a chopped garlic clove to the sauce, and added some steamed green beans to the salad as well.
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Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 27, 2009
The dressing was strong for my taste - I thought it was the sesame oil that overpowered the dish, but after reading the reviews it might have been the mustard. I will try review's suggestion and add olive oil to tone it down. Otherwise, great reminder of how good salads really are!
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Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 24, 2009
I know people hate it when others rate on a recipe that they changed, so I am giving this recipe (on it's original ingredients) 4 stars. However, I will comment that the original recipe was too 'hot' for our taste, so I added some really good olive oil to 'tone' it down and I loved the recipe and would have given it a 5 star with the added olive oil. I would add the olive oil to your taste but if I had to guess, I would say that I added about 1/4 cup amount and left everything else as is. Thanks for a great recipe!
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Cooking Level: Intermediate

Home Town: Fairland, Indiana, USA
Living In: Shelbyville, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 17, 2009
Amazing! Even my anti-veggie husband wants this one weekly. I added 2 cups of shredded cabbage, cubed Fontina cheese and honey sesame crackers and it is crunchy and delicious!
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deb

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 5, 2009
Made this exactly as recipe calls for. Good, not great. I would possibly make it again. The mustard does make it spicy, try half and taste sauce then add more to taste.
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Cooking Level: Intermediate

Home Town: Spokane, Washington, USA
Living In: Hershey, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 5, 2009
I left out the teryaki and sugar and LOVE IT! I have served it on rice noodles and shredded lettuce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 5, 2009
Loved it. I added cabbage and half a package of top raman noodles. I also only used 1/2 of the called from mustard powder and it was still a bit spicy, but it was soooo good. Thanks for such a great recipe.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 3, 2009
Toast the almonds first! Until they are lightly browned and then toss with the warm chicken pieces. Chicken takes on flavor of almonds, fabulous! Recipe: too many ingredients and dressing was awful to our taste. Chicken was lost. We'll stay with the chicken, almonds, celery and mayo. Gigi
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 3, 2009
My husband and I have a catering business, this recipe will be added to our menu..We add some spinach leaves and changed the vinegar to Seasoned Rice Vinegar and cut the mustard in half, the rest of the recipe is good the way it is written
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Cooking Level: Intermediate

Living In: Newcastle, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 3, 2009
EXCELLENT! I toasted Top Ramen (2 packages broken up) at 350 degrees for 12 mins, and used that instead of the toasted almonds since it was cheaper. I also added a small can of mandarin oranges, drained. Restaurant quality!!
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 3, 2009
Very good! I don't care for cilantro, so I left that out, but added some crushed garlic, toasted sesame seeds, & some broken up, dry Ramen noodles. If you break the noodles up before adding them, the dressing begins to soften them up. This is a keeper! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 2, 2009
Loved it and so did my family
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Cooking Level: Intermediate

Living In: Hudson, New Hampshire, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 2, 2009
I prefer this with a different dressing: olive oil, rice vinegar, sugar (or Splenda), a little salt and pepper. Tastes very fresh with my dressing because it doesn't overpower the vegetables.
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Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 27, 2008
Yummy. Added red pepper flakes for a bit more zip.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: May 29, 2008
I doubled the sauce and served as lettuce wraps. Excellent dish. One word for those with kids.......the mustard made it too spicy for my friends kid but my kids loved it. If you have an overly picky kid, reduce mustard powder.
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Cooking Level: Intermediate

Home Town: Gainesville, Georgia, USA
Living In: Bedford, Texas, USA

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