Reviewed: Jan. 30, 2012

Light, crisp, and refreshing - full of vibrant colors and flavors! I cut the recipe in half and subbed sliced red pepper for the cauliflower (personal preference). For the dressing I used olive oil vs. veg. and white vine vinegar vs. cider along with a pinch of sugar. The dressing added just the right amount of flavor and didn't overpower anything.

Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

Jillian

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jan. 10, 2012

Real good salad. Even those veggie leftovers that are a bit past prime! Can use any veggies, really - I don't refrigerate so long - I toss, let it rest about a half hour on the counter, and serve somewhat cold as we like it less cold. If veggies are drained and dried, there is enough juice. Topping with cilantro or feta cheese is also good if you like those items.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ColoradoJoey

Reviewed: Aug. 2, 2011

This salad went fast at my bbq and although the adults didn't care for the dip, the kids sure did! To make it more of a summer salad I added watermelon, cantaloupe, honey dew and grapes. What I loved about it, was that the recipe was very basic and you can build on it from there.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rocket

Cooking Level: Expert

Home Town: Beaverton, Oregon, USA

Reviewed: Jul. 8, 2011

I make this frequently now and have served it to guests. Got many requests for the recipe. Really you can add any fresh veggies, so far I've tried cherry tomatoes and zucchini. Thank you for sharing this versatile and tasty reciope.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

f.crystal88

Reviewed: May 31, 2011

I made this exactly according to the recipe, using zucchini and white wine vinegar. I found it to be very bland. I had taken it to a Memorial Day cookout and it was barely touched. Even the colors of the veggies together is bland and not very appealing. Would not make again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

GREENCM

Reviewed: Mar. 29, 2011

I added a red bell pepper, julienned, because I had one and wanted to increase the Vit C. For the sake of color and "kid appeal" I also added a can of drained sliced black olives and minced fresh basil. Make the day before and refrigerate over night. Took it to a potluck and brought home an empty bowl.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

TRISH

Reviewed: Jun. 16, 2009

The submitter is right, this IS a light dressing and I am so appreciative of that! I cannot stand overbearing amounts of vinegar in simple vinaigrettes like this. This salad was a refreshing alternative to the same ol' tossed green salads. Perfect as is, though I added fresh dill as well as the parsley. Artichokes would be a nice addition too!

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Sep. 1, 2008

Nice blend of vegetables. very simple and easy to make. Tastes better when flavors have a chance to blend. Good recipe! I'll definitely make it again.

Was this review helpful? [ YES ]
11 users found this review helpful