Reviewed: May 13, 2012

I really liked the greens, but the dressing was pretty bland.

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Reviewer:

rkdone

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Reviewed: May 25, 2011

I took others suggestions and microwaved fresh asparagus, substituted white onion for green onion and added a little horseradish for tang. Yummy. Next time I'd chop some celery in for crunch.

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3 users found this review helpful

Reviewer:

Attysholl

Reviewed: Mar. 25, 2011

Dee-licious. The differences: (1) used a head of romaine; (2) used a little over a pound of fresh asparagus and cooked it in the oven at 400 with a generous amount of shaker parmesan and olive oil (5 minutes each side); (3) accidentily mixed my dressing in a bowl that was previously occupied with minced garlic-- thumbs up!; (4) also thought the dressing was a little bland, so I added some lemon juice, fresh cracked pepper, and salt. Totally gonna make this again.

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Reviewer:

tracy

Reviewed: Jan. 5, 2011

Excellent for a low calorie salad. Unfortunately my local market did not have any frozen asparagus, so I had to use canned. I am imagining it would be much better with fresh asparagus, but was still enjoyable.

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Reviewer:

cmluthern

Cooking Level: Beginning

Reviewed: Jun. 8, 2010

Very mild and refreshing flavor. I like my food kicked up a bit, so I added about 3 tablespoons of Parmesan cheese, a pinch of salt, and a generous turn of the pepper mill. Used coarse ground dijon mustard to mix, because it adds texture and color to the dressing. I also chopped and cooked fresh asparagus in butter first before adding it to the salad. Used halved grape tomatoes because they're tastier! I also added feta cheese to the salad. All tossed together, it was simply delicious. This is my new favorite Greek dressing! Thanks!

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Reviewer:

moonbirdliz

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: May 4, 2010

I made this salad as written, using Greek yogurt and Dijon mustard. It seemed like it was missing something, so I added some fresh dill that I had leftover from the night before and some more Parmesan cheese. With those additions, it turned out great -- definitely a keeper.

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Reviewer:

jamifranz

Reviewed: Nov. 12, 2009

Not bad. Kind of weird textures I guess.

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Reviewer:

BrianAndAli

Reviewed: Oct. 9, 2009

I really liked this recipe, I added a can of tuna for some protein and really liked it. I about doubled the mustard as well, but I like the taste. Good, refreshing and healthful meal.

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Reviewer:

Aves24

Reviewed: Sep. 14, 2009

I love this salad! I made it as a side dish for dinner then used it on top of some baby spinach, drizzled a little Italian dressing, sprinkled with some goat cheese & dried cherries for lunch! Yummy! I did use fresh asparagus instead of frozen cut it into 1 inch pieces and microwaved for 5 mins.

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Reviewer:

Rachel

Reviewed: Sep. 11, 2009

This reminded me of a fancy side salad at a nice restaraunt. It's a very simple salad but the asparagus and dressing is what makes it such a hit. All the flavors blend together so well. I made it with other's suggestions by using fresh asparagus chopped into 1 inch bites and microwaving for a few minutes to soften. I also added a little extra Dijon Mustard for the tanginess. Delish!!!

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