I just made this recipe and think it is very good, but I find it to be a bit too salty, even after setting overnight. Ham, beef bouillon, and mayonnaise all are salty to begin with. I don't see a reason to add an additional half teaspoon of salt. I am wondering whether using equal amounts of sour cream with the mayo also would help curtail the salt.
I made it with mini farfalle instead of ziti, and that worked just fine. I like garlic, but I tried the option without. I also added some green peas to one serving and liked them, so I might add a bag to the mix the next time I make this.
If the original recipe is supposed to make six servings, they must be huge servings, because this made a LOT of salad! I made this as a trial run for serving a crowd, and I'm glad I did, because I probably will prepare for fewer servings. I scooped out at least 10 8-ounce measuring cups of salad from this single recipe.
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I just made this recipe and think it is very good, but I find it to be a bit too salty, even...