Reviewed: Dec. 9, 2012

This was a very good recipe family love it, I put green Cabbage & Grated carrots in also. Added 1/2 teaspoon onion powder to the poppey seed dressing.

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Reviewer:

frankaff

Cooking Level: Professional

Home Town: Spokane, Washington, USA

Reviewed: Apr. 6, 2010

Made this for Easter and my family loved it. Easy to make and not the same old veggies. Also makes a large batch, and gets better the longer it marinates.

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3 users found this review helpful

Reviewer:

Nancy

Cooking Level: Expert

Living In: Peoria, Illinois, USA

Reviewed: Apr. 30, 2006

My boyfriend, a vegetarian, didn't like it. To me, these veggies were only OK. Maybe I ruined it by my modifications? I modified the recipe by adding only 1/4 cup onion, and 1/2 red and 1/2 yellow bell pepper instead of the green pepper. I also added only 1/2 cup of oil and 1/4 cup sugar.

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Reviewer:

MonaG

Cooking Level: Intermediate

Home Town: Graniteville, Vermont, USA

Living In: Vancouver, British Columbia, Canada

Reviewed: Apr. 5, 2006

I loved this salad! I served it to guests on two occasions and it was very well liked. I did follow the advice of others and halved the oil and sugar. I'm so glad I did - the recipe amount would have been way too much. I will definitely make this again!

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Reviewer:

Falls Gourmet

Cooking Level: Expert

Home Town: Three Lakes, Wisconsin, USA

Living In: Sheboygan Falls, Wisconsin, USA

Reviewed: Jun. 8, 2004

I must go against the tide here and claim this recipe as merely OK. I would not make it again. I halved the sugar and it was still too much. If you are looking for a nice vinagrette, not too sweet from sugar or poppy, then keep searching. This is not the vinagrette lover's recipe.

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Reviewer:

Pumpkin

Reviewed: Jul. 4, 2003

YUM YUM YUM!!! This recipe is fabulous. I made the marinade according to others' recommendations. I cut the sugar and the oil in half, and it was PERFECT. You can definitely tast the sugar so half is without a doubt enough. I'm sure if you're eating sugar free (I am but since I am bringing this to a pot luck I didn't want to experiment just now) you could make it with Equal or similar. Because I didn't notice this is supposed to marinade overnight, and since mine will only marinate for a couple of hours, I didn't add the onions or the mushrooms. However I did a LARGE head of cauliflower and almost 2 heads of broccoli (my fave), 2 stalks of celery, and took someone else's suggestion and did one red, yellow and gr. pepper. And that's it! It's truly yummy!

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14 users found this review helpful

Reviewer:

TABIJO

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Reviewed: Apr. 23, 2003

I made this for Easter dinner, and everyone went back for seconds and thirds of this tasty dish! I will use the sauce for salad dressing, too. I found that using a wire whisk to combine the dressing made it easy to create suspension between the liquids.

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Reviewer:

aClockworkOrange

Cooking Level: Professional

Home Town: Price, Utah, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Nov. 13, 2002

Great recipe - definitely a repeater and oh so easy. A big hit with potluck crowd and hubby. I used a frozen veggie blend and less oil and sugar as suggested in other reviews.

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Reviewer:

virgoddt

Reviewed: Oct. 21, 2002

This was okay but I won't make it again. I liked it well enough that I ate my portion, but my husband hated it. I expected the mustard to give it more tang, but it wasn't tangy at all. It tasted like pure sugar and A LOT of oil. Cutting down on the oil by half would probably improve it a lot, but it would still be just way too sweet. I did like the decorative effect of the poppy seeds.

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Reviewer:

dagny21

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Juneau, Alaska, USA

Reviewed: Jun. 5, 2002

What a great and versatile way to use veggies! I loved this recipe and so did every other veggie lover at my dinner party. The recipe is simple and you can add just about any kind of vegetable you like.

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13 users found this review helpful