Reviewed: Jun. 1, 2009

Great salad on serving day, better the 2nd day! I subbed yogurt for the sour cream, used additional almonds in place of the bacon and used extra lime juice in place of the vinegar. I'll be making this again!

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4 users found this review helpful

Reviewer:

sueb

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Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Dec. 4, 2006

Not good. Had to throw it all away, we couldn't eat it.

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4 users found this review helpful

Reviewer:

kalanzo

Reviewed: Oct. 25, 2006

This was great. I didn't understand a couple of the reviews that said it was dry. This is very creamy. I had some brown rice left over from another recipe so I had to scale the recipe back to match the amount of rice I had. I left out the almonds but I added chopped waterchestnuts and that gave it a great crunch. I also used turkey bacon to cut back fat a little more. So simple to make.

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9 users found this review helpful

Reviewer:

JUDYBOW

Reviewed: Jul. 19, 2006

But don't include the almonds because then it tastes like some of the rice didn't finish cooking.

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3 users found this review helpful

Reviewer:

WENDYBELL

Reviewed: Jul. 11, 2006

Great! I love this! I used couscous instead and everyone loved it!

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4 users found this review helpful

Reviewer:

Diana

Reviewed: Jun. 26, 2006

Yum. Few minor changes due to what was in the kitchen: fat free sour cream instead of low fat, canadian bacon instead of traditional and pine nuts in stead of almonds. I also used red pepper flakes instead of a res bell pepper. I had some leftover english cucumber from another salad recipe so I tiossed that in as well. Would be good with some tomatoes in this as well. as well as some broccoli slaw

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6 users found this review helpful

Reviewer:

LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

Reviewed: Jun. 20, 2006

Tried this for lunch to take to work. This is OK but it seemed pretty dry and a little bland after letting sit overnight in the fridge. Maybe if I doubled the spices and red wine vinegar and added another 1/2 cup of sour cream it would be the consistency I was looking for? I'll continue to eat this until it's gone but I'm not sure if we'll make again.

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3 users found this review helpful

Reviewer:

cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

Reviewed: Apr. 6, 2006

A delicious recipe! I doubled the spices and left out the cilantro, as my family doesn't care for it. And, as another cook suggested, I also omitted the bacon & added chick peas. Very tasty & healthy - LOVE the cumin!

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7 users found this review helpful

Reviewer:

Christine

Cooking Level: Intermediate

Home Town: Terrace, British Columbia, Canada

Living In: Smithers, British Columbia, Canada

Reviewed: Feb. 5, 2006

I Thought this recipe was great! My family does not eat pork so I switched the bacon for a can of chickpeas and it was fantastic! You could also swap the sour cream for 'soy cream' substitute and make the dish vegan friendly! we also tried it with wild rice mixed in and it added an extra nutty crunch! we will surely make it again! thank you!

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7 users found this review helpful

Reviewer:

HEIDIOHNO

Reviewed: Jul. 1, 2005

Excellent salad! I left out the honey because I prefer the tanginess of the dressing without it. The only change I'll make next time would be to double the spices for a little more flavor.

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12 users found this review helpful