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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: May 13, 2008
If I ate with my eyes this would be 5 stars because it looked really good and colorful. made as written the flavors were just ok though. Sorry. I'll raise if from 2 stars to 3 because it was a good way to use some leftover veggies I had in the fridge.
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Reviewer:

LAINO1
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Mar. 17, 2008
Love it.. I added some cooked cous cous to the completed recipe to beef it up a bit. Great summer snack!
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Reviewer:

royls
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jan. 24, 2008
Excellent! I threw in chopped tomatoes and fresh parsley. Used shallots instead of red onion. I would double the dressing next time. Served on toasted pita. A good and healthy lunch!
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Reviewer:

Isabelle
Cooking Level: Intermediate
Home Town: Battle Creek, Michigan, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Mar. 24, 2007
Wonderful light lunch- made without cheese and olives to make even more low fat
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Reviewer:

oboemargot
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