Reviewed: Jul. 28, 2011

Very nice. Made just as written but only chilled it for an hour - still nice flavor. Anxious to try leftovers today.

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Reviewed: Jun. 30, 2010

This is the recipe I've been making for a while now but, I do cheat and use a store-bought Country or House Italian dressing! It's great and even better after a couple of good hours in the fridge!

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Reviewer:

mrsjarz

Reviewed: May 21, 2010

very good

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maccordeiro

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Cooking Level: Expert

Home Town: San Lorenzo, California, USA

Living In: Hayward, California, USA

Reviewed: Sep. 13, 2009

i really like this dressing. it almost reminded me of a very thin tastee salad dressing. i loved the idea of a warm reduction vinaigrette on a cold salad. my only complaint would be the size of the tomato quarters. i would suggest halving cherry tomatoes instead. a great way to spruce up everyday veggies from the garden.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Oct. 17, 2008

My husband thought the dressing was too sweet so this is probably not a salad I'd make again. For me, it was so-so. There are other more tangy dressings that I personally like better. I agree that it's best to use homegrown vegetables for this recipe.

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SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

Reviewed: Aug. 24, 2008

I made it as-is and it was fabulous and very simple, not to mention versatile. I love the ideas of using it for a pasta salad or as part of a lettuce salad. Next time I'll cut back on the sugar in the dressing, only to try a variation, as it's great the way written.

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Reviewer:

MOONSHY

Cooking Level: Intermediate

Home Town: Ryan, Iowa, USA

Living In: Chicago, Illinois, USA

Reviewed: Aug. 2, 2008

Very good, easy to make with few ingredients, will be making again.

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ISISWYNNE

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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Reviewer:

hazel

Cooking Level: Beginning

Living In: Hong Kong, Hong Kong (Sar) , China

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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Reviewer:

PeanutBaker

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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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