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Reviewed: Dec. 10, 2006

This was very good. I used fresh herbs (with a little extra basil), and the flavor was wonderful. Instead of garlic salt, I used a clove of garlic and 1/4 tsp sea salt, which was just the right mix. I didn't have Parmesan, but the salad didn't seem to be lacking without it. I'll definitely keep this one--it's great for when you want a simple green salad with a twist. UPDATE: This has become one of my favorite green salads. It's so easy to put together, and it complements almost any main course. I'm increasing my original rating from 4 to 5.

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Reviewer:

KymInNM

	Cooking Level: Intermediate Home Town: Central Point, Oregon, USA Living In: Santa Fe, New Mexico, USA
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Reviewed: Nov. 15, 2006

This salad was just excellent. Didn't expect it to be so flavorful but just loved it without the avocado (dislike). And yes, substituted sliced pickles for pepporoncini as had none on hand. THanks for the recipe.

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VIVNIDHI


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Reviewed: Jun. 22, 2006

Delicious and easy! A great summer salad. I made it with the BBQ Chicken Pizza which was a great combo!

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sbarner


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Reviewed: Jun. 20, 2006

Although not a big fan of mixed greens, I still have to give this 5 stars. Salad was very tasty and it would not have been the same with romaine. I did take advice and used half garlic salt and half garlic powder.

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beanscooks


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Reviewed: Apr. 25, 2005

Neither my husband or I really liked this dressing too much. Other than that, it is a pretty mainstream salad, so it just wasn't that great.

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Reviewer:

NKTAUBE

	Cooking Level: Intermediate Living In: Chicago, Illinois, USA
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Reviewed: Mar. 19, 2005

This salad has become a favorite of ours. It goes great with any meal-especially Italian.

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Reviewer:

GINAH1

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: Jul. 17, 2004

Love the Dressing! EXCEPT I agree with comments below that it is too salty!!! Must use Garlic POWDER....Then it will be awesome!

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Reviewer:

MONKEYHANGTIME


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Reviewed: May 9, 2003

Loved the ingredients but prefer my own olive oil viaigrette.

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BRITGAL


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Reviewed: May 5, 2003

The first time I tried this salad, I followed the recipe exactly and it was way too salty for us. Made it again yesterday and used garlic powder instead of garlic salt. MUCH BETTER! This one's a keeper -- reminds us of the salad at that Italian restaurant.

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Reviewer:

KARENRTROWBRIDGE


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Reviewed: Mar. 29, 2003

Not as good as I had hoped. Next time I would add more tomatoes and cut back on the olives.

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EVEDDER


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Reviewed: Mar. 29, 2003

At first this recipe has a strange feel in the mouth, because of the avocado melting into the oil, but the next day the salad tasted best and every one loved it and ate big servings

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Reviewer:

ELI7


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Reviewed: Feb. 27, 2003

This was wonderful and very simple.

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ALETA14


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Reviewed: Jan. 21, 2003

This is a wonderful salad and I've used just the dressing for other salad varieties as well. I've passed on the recipe many times!

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CSUMMA


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Reviewed: Mar. 26, 2001

I thought the flavor of the dressing would be better if the juice of 1/2 lemon and the parm. was freash grated.

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Reviewer:

CHATEEKATHY


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