Reviewed: Oct. 28, 2009

this is very good,, my daughter packs a lunch everyday, and she loves spinach, toasted pine nuts, and I knew she'd like the vegies,, she called me to tell me, mom, lunch was awesome,,, the balsamic just makes it, I;ve used different vegies too, always yummy,!!!!!!

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t.salmans

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Reviewed: May 9, 2009

Laura, this is really good! Al

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frugalshopper

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Reviewed: May 9, 2009

A good recipe. Wonderful with a roast or even a hamburger.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: May 9, 2008

I thought this was good but not exceptional. The rest of the family didn't like it. I liked the left-overs better than the first day. Probably won't make again.

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SLS73

Cooking Level: Expert

Home Town: Newberry, Michigan, USA

Living In: Rhinelander, Wisconsin, USA

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Reviewed: Feb. 23, 2008

I don't understand how anybody could think this taste good. I may be far from a good cook but I did follow the directions to the letter.

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Whatsfordinner

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Reviewed: Jan. 24, 2008

We enjoy this with yellow zuchini squash and some chopped tarragon (fresh)

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BellesAZ

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 21, 2008

Fixed this last night and we loved it! The fresh herbs were wonderful with the roasted vegetables and tomatoes. Tossed with the spinach, pine nuts and Balsamic vinegar, this was a fantastic combination. I'm going to serve this next time we have company.

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nammacooks

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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Reviewed: Jan. 19, 2008

Ok, this is my own recipe, but i have to "rate" it in order to make some adjustments. Firstly, a roasting pan is what i recommend using. Second, red AND yellow capsicums are lovely for this. Third, the potatoes might even take 10 minutes, just cook until they pierce easily with a knife. Before tossing the finished salad, mash up some of the garlic to add to the dressing. Bon Appetit :)

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