The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: May 9, 2009
Laura, this is really good! Al
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: May 9, 2009
A good recipe. Wonderful with a roast or even a hamburger.
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Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
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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Cooking Level: Expert

Home Town: Newberry, Michigan, USA
Living In: Rhinelander, Wisconsin, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.29 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 24, 2008
We enjoy this with yellow zuchini squash and some chopped tarragon (fresh)
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Cooking Level: Expert

Home Town: Missoula, Montana, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
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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Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
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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Cooking Level: Intermediate

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