Reviewer:

banana

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 17, 2007

The dressing took some tweaking. I ended up adding some red wine vinegar and a bit more mustard and some honey. Also, instead of the avocado, I used strawberries. I was traveling with it and did not want the avocados to turn brown. When all was said and done, it was a big hit.

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Reviewer:

teachertmb

Cooking Level: Intermediate

Living In: Huntington Beach, California, USA

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Reviewed: Jan. 13, 2007

This was a good salad, and I'd make it again. I made one change and used fresh green onions instead of red onion as I personally don't like raw red onion. To make up for the colour loss, I used red-edged lettuce leaves, and added a few pomegranate seeds on top for decoration. I have to say that I found the mustard a bit strong in the dressing and would reduce the amount next time and add some raspberry vinegar instead. I've made a similar salad in the past with additional red sweet pepper and shrimp.

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