Reviewed: May 10, 2012

I always use this recipe. It's a great summer salad. I recently made it for our branding and everyone loved it! This time I added a little bit of horseradish to the dressing and chopped up some green onion and red pepper that were just hanging out in my fridge. I used balsamic vinegar as I didn't have any white on hand. The color is different but the flavor was great! Usually I don't change a thing with this recipe. It's tasty the way it is.

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Reviewer:

LMcDonald

Reviewed: Apr. 22, 2012

Way too much dressing. The vegetables were drowned in it.

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Reviewer:

crystalcooks

Cooking Level: Intermediate

Home Town: Fort Collins, Colorado, USA

Living In: Grand Junction, Colorado, USA

Reviewed: Feb. 21, 2012

Excellent salad! I omitted the sunflower seed because I did not have them on hand. I took another reviewers suggestion and sprinkled in curry powder for some amazing flavor kick! I also put in a dash of garlic salt and black pepper to counter the sweet dressing. Will definitely make this again!

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Reviewer:

Kara

Reviewed: Feb. 7, 2012

I used 3 C each of broccoli and cauliflower, only 1/2 C seeds and then used 1/2 Mayo w/Olive Oil and 2 packs of Splenda mixed with 1 T balsamic vinegar. For the bacon I used 4 T real bacon bits. It was an awesome recipe....Thanks!

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Reviewer:

rumbamel

Reviewed: Jan. 4, 2012

I have been making a version of this salad for several years. Always a crowd pleaser!

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Reviewer:

LuvMyLab

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Home Town: Judith Gap, Montana, USA

Living In: Great Falls, Montana, USA

Reviewed: Dec. 20, 2011

I could not stop eating this dish, I loved it so much! This is a great base recipe because you can tailor it to your tastes and it will come out wonderful every time! I didn't have all the exact ingredients, so I made some substitutions and I also added some ingredients. I made a cole-slaw dressing instead (light mayo, milk, sugar, red wine vinegar); I only had dried, chopped onions and onion powder; the bacon I had was "maple" flavored which added a great richness and sweetness to the flavor; I added honey-roasted almond slices and plumped raisins (just soak them in super hot tap water for 3-5 mins); also, I only had the frozen broccoli and cauliflower, so I steamed them first to get them soft, then chilled the whole dish. Lastly, we were curious about how the dish would taste warm so we heated up the last couple bites and it was even better! I'm making it hot next time, I can't wait!

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Reviewer:

amyroo

Reviewed: Dec. 19, 2011

My wife always makess this salad when there will be ladies attending. They says it fills you up not out. She omits the sugar & vinegar. Makes her dressing of Miricle Whip Light & milk. Or uses a ranch style dressing. She will make it the night before sometimes. Great as a leftover. She serves at Christmas adding red pepper to round out the holiday colors.

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Reviewer:

LLOYD

Reviewed: Nov. 19, 2011

From the first time I made this, I have constantly had requests for the recipe or to make it again at other functions. I didn't change a thing about the recipe except add raisins.

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Reviewer:

Mrs H

Reviewed: Oct. 21, 2011

Excellent salad! Followed recipe exactly and did not change any ingredients. It is a keeper for us! Would make a beautiful salad for Christmas.

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Reviewer:

Shearone

Home Town: Yadkinville, North Carolina, USA

Living In: Pinnacle, North Carolina, USA

Reviewed: Sep. 27, 2011

Husband kept saying how much he loved this recipe. The 5 stars is based on how the recipe is written, but I now make it with about 1/8 cup of honey instead of sugar and a creamy cucumber vinaigrette dressing to cut the sugar and some of the fat. Nobody notices the difference.

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