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Reviewed: Dec. 10, 2007

quick to make! i've served it with some chicken-cream mushroom brown rice, and that make a two-course meal for my cookery exam.

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hazel

	Cooking Level: Beginning Living In: Hong Kong, Hong Kong (Sar) , China
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Reviewed: Nov. 26, 2007

The dressing was fantastic! I used 2 Tbsp of sugar instead of the 1/4 c. due to personal taste. I marinated the vegetables overnight in the dressing and then tossed with romaine hearts and a little extra dressing before serving. I will definitely keep this recipe around.

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Spatch


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Reviewed: Sep. 16, 2007

This was quick and easy and to chill it quickly I just put it into the freezer for 5 minutes, stirred it up, and put back in for another 5-10 minutes to get it really cold...mixed again and served with our pizza that we ordered. I used celery salt so I used two teaspoons of that and ommitted the 1/2 teaspoon of salt. My husband really liked it. Next time I might throw in a little bit of pasta...would make a great pasta salad. I love the dressing.

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MAGGIE35

	Cooking Level: Intermediate Home Town: Anderson, Indiana, USA Living In: Melbourne, Victoria, Australia
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Garden Vegetable Salad

Reviewer:

hazel

Reviewer:

Spatch

Reviewer:

MAGGIE35