Reviewed: Jul. 28, 2011

Good salad I will leave out the mushrooms next time because they turned brown and mushy but otherwise it is worth making again

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3 users found this review helpful

Reviewer:

ellemae3

Cooking Level: Intermediate

Home Town: Brownstown, Michigan, USA

Reviewed: Jul. 26, 2011

Love this recipe! The only change I made is I leave out the green peppers (too tart) and use some nice button mushrooms. Later in the season, (when asparagus was too expensive) I substituted fresh green beans for the aparagus and that was equally delicious.

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1 user found this review helpful

Reviewer:

EmilyAEdwards

Reviewed: Jul. 1, 2011

Loveee this recipe! Very good salad for a BBQ we had that was all vegetarian. Yum!

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4 users found this review helpful

Reviewer:

crunchy

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Cooking Level: Intermediate

Living In: Syracuse, New York, USA

Reviewed: Apr. 10, 2011

delicious recipe! I made this for a bridal shower, and the presentation of it looked great! I used olive oil instead of vegetable oil and substituted balsamic vinegar for the cider, since its what I had on hand. As a garnish, I sprinkled it with sliced almonds....so pretty and tasty! Will make again!

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2 users found this review helpful

Reviewer:

mboyer

Cooking Level: Beginning

Reviewed: Oct. 26, 2010

Loved this salad. I didn't have mushrooms, I threw in potatoes instead. Delish.

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3 users found this review helpful

Reviewer:

kharini

Reviewed: May 9, 2010

YUM! Great combination of flavors and textures. Will certainly make again. Thanks!

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3 users found this review helpful

Reviewer:

CookinBug

Home Town: Ithaca, Michigan, USA

Reviewed: May 6, 2010

The best salad ever!!! That says it all. Dinner was a fabulous success tonight. I made this after breakfast, so it had all day to soak in its goodness before dinner.

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4 users found this review helpful

Reviewer:

1gdcowgrl

Home Town: Marlow, Oklahoma, USA

Reviewed: Jan. 30, 2010

Liked the combination of vegetables but the dressing was just not right for us. Will try again with different dressing.

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3 users found this review helpful

Reviewer:

sammy

Cooking Level: Beginning

Reviewed: Aug. 26, 2009

I tossed the asparagus, yellow pepper and mushrooms in a grill pan for 3 minutes before tossing with dressing and tomatoes. Only a pinch of salt. The small amount of hot sauce makes the dish.

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6 users found this review helpful

Reviewer:

PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: May 27, 2009

This is similar to Asparagus Avocado Medley, also from this site, but I like that salad better. That being said, this is a good combo of veggies and flavors. I prefer to use fresh herbs, and the market didn't have tarragon, so I used ground fennel seed, which has a similar licorice-y flavor. I'm glad I tried this, but I'll stick with the other recipe.

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2 users found this review helpful