Reviewed: Jun. 18, 2005

Took this to our golf fundraiser and it was gobbled up! Like others, I added a little red pepper and sunflower seeds and green onions. Eyeballed the veggies (there was a lot!), but kept the dressing the same. It was plenty. I only got a taste of it, but really really liked what I had. Plus, it was a very pretty presentation in a glass salad dish. Kind of like a 7 Layer Salad. Oh, and I also put the dressing on over the cheese, then added the bacon and seeds afterwards to keep them crisper.

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DART1121

Cooking Level: Expert

Home Town: Turin, Iowa, USA

Living In: West Bend, Iowa, USA

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Reviewed: Jun. 4, 2005

I must admit that I was a bit skeptical about this recipe. It seemed like such an odd combination of ingredients. But I had an hour to throw together a spur-of-the-moment dinner for neighbors and I just happened to have all the ingredients on hand. So I went for it and the consensus was...YUM! Only changes--substituted Havarti for Cheddar because it's what was in the fridge and tossed all the ingredients together rather than layering them. Will definately make again.

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A cook in Arlington, VA

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Reviewed: May 19, 2005

Great taste. Used 1/2 of the dressing to cut back on calories/fat and didn't need all of that. No need for 2 cups of eggs, 3 eggs was plenty. Added frozen peas and chopped red peppers for color, Would do again.

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VELDYS

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Reviewed: May 13, 2005

This salad is excellent! I made it the night before and let the dressing marinate the veggies in the fridge all night. My guests gobbled it up! I also added extra cheese and bacon. This is definetely a keeper! Thanks Colleen!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: May 10, 2005

I did some research... After cutting the dressing in half- which is sufficent- and changing the mayo to fat-free mayo and the sugar to splenda and 1 oz. of cheese- it changed the calorie intake to about 80 calories instead of 400+. And it tastes just as good. My 2 cents. Thanks for this great recipe!

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LOGUECLAN

Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

Living In: Nampa, Idaho, USA

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Reviewed: Apr. 24, 2005

Great salad recipe!!! Hubby and friends loved it. It was even better the next day. I did use Splenda for half of sugar and next time will probably use only Splenda to cut down on the carbs.

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nanajan5

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Reviewed: Mar. 31, 2005

I made this recipe for Easter and it was a big hit. I thought both the taste and texture were great. I followed the directions exactly, but only poured about 3/4 of the dressing on top of the salad. I put the remaining dressing in a bowl next to the salad so people could add more if they wanted.

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22 users found this review helpful

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KATDP

Cooking Level: Expert

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Reviewed: Mar. 29, 2005

Yummy! The only changes made were to substitute 1/4 cup splenda for the sugar, light Kraft mayo, and use apple-smoked bacon which we cooked in the microwave. Will make again!

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3 users found this review helpful

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Peach822

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2005

Simply excellant. I get raves everytime I make this.

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5 users found this review helpful

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LZOE

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Reviewed: Nov. 16, 2004

I made this for a family gathering once.. And everyone loved it. And it's so easy to make. Now whenever we get together everyone wants me to make this.

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ELLIAR

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Reviewed: Nov. 14, 2004

Doubled vegies, kept everything else same, let sit over night (as followed by others)used 1/2 the sugar and vinegar. It was ok, didn't do cartwheels or anything.

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Leanne

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Red Wing, Minnesota, USA

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Reviewed: Sep. 7, 2004

This is delicious. I made it for a potluck dinner and got rave reviews. Thanks for the recipe.

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PMGILL

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2004

This was DELICIOUS! We ate this one night as a meal in itself! Made only 1/2 the dressing as suggested by other users and it was plenty. Substituted Splenda for sugar and used lowfat mayo and turkey bacon. I plan to try the sunflower seeds next time (as suggested by a reviewer) and will definitely try at our next potluck. Thanks for the recipe!

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HJV73

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Reviewed: Jul. 28, 2004

This recipe is wonderful. I add 1/4 cup of parmesan cheese to the dressing to give it a rich flavor and texture.

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5 users found this review helpful

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MALL4JAMIE

Cooking Level: Professional

Living In: La Porte, Indiana, USA

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Reviewed: Jul. 19, 2004

This makes a great summer meal when you're tired of sandwiches and lettuce-based salads. I doubled the brocolli, cauliflower, and cheese, plus used a full 12 ounce package of bacon, and 6 eggs. I kept the dressing amount the same, however, since many reviews said it made too much. Also used 1/4 Splenda instead of 1/2 sugar, and plain white vinegar since that's all I had. Dressing came out perfectly and had just the right amount. I just mixed everything together instead of layering since I didn't care about presenation, but it still looked very pretty and yummy. Delicious low-carb meal! My husband, who is a hamburger guy, calls this "broccoli crack" and says it is his third favorite thing to eat, ever!

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DISNEYLANDGODDESS

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Reviewed: Jun. 13, 2004

This was so good, and great to serve instead of rice or potatoes! I saw from the other comments that the dressing seemed heavy and sweet, so I served it on the side. After we finished the salad, there was still half of the dressing left over, so I would recommend cutting the dressing recipe in half. I'm also going to try using Splenda instead of sugar, to keep the carbs down.

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STACIIII

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Reviewed: May 1, 2004

Perfect!

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cinnamon

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Reviewed: Apr. 12, 2004

This is a delicious salad. I also added sunflower seeds for some extra crunch.

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LSMAINIS

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Reviewed: Feb. 19, 2004

Took this to a super bowl party and it was a big hit. Great recipe.

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COWPEOPLE

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Reviewed: Dec. 16, 2003

great version of this salad. no wonder it has a 5-star rating. I added finely chopped green peppers and green olives to counter sweet dressing. next time I think I will reduce mayo/sugar by 1/2.

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VOSSNER

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Broccoli-Cauliflower Salad

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