The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: May 9, 2012
Quick, easy and tasty! I added a little extra hearts of palm to "up" it a bit. A great way to take a salad to work for a change of pace!
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Cooking Level: Expert

Home Town: Hualien City, Hualien, Taiwan
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 20, 2011
Yummiest. Salad. Ever. I have made it several times now since last summer. I do love it with the shredded mozz, but I think cubed cheese (I like swiss) doesn't get mushy as easily. Truly delicious - the name doesn't do it justice. Even my 19-month-old gobbled it up (except she left the onions behind ;-) The thyme/olive oil/lemon juice combo is just phenomenal!
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Cooking Level: Intermediate

Home Town: Winneconne, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 27, 2009
I left out the hearts of palm because I know my family wouldn't eat it. I did use organic garbanzo beans(they just taste better) and stirred in about a 1/4 c. or so of greek yogurt. I liked this as did my older son. My husband was indifferent. My youngest wouldn't touch it. I think I might keep the basic ingredients of this recipe and perhaps mix this salad with some of 5thsister's greek yogurt dip. NOTE: I cannot stress enough to use fresh spices when you can and organic produce. It does make all the difference.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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