Reviewed: Dec. 5, 2009

I made this over the Thanksgiving holiday specifically because I could make it ahead of time, but still be able to serve a fresh, crisp salad with our holiday meal. It was a huge success and even on day two when folks were having left overs they were saying it was just getting better! When you make the dressing the vinegar is almost overpowering, but as the salad sits in the fridge overnight, the vinegar mellows and all the flavors really blend together well.

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Reviewer:

CSHEACASEY

Cooking Level: Intermediate

Home Town: Amherst, Massachusetts, USA

Living In: Alameda, California, USA

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Reviewed: Jun. 11, 2009

This was very good.. At first I didnt think there was enough dressing but after an overnight stay in the frig the liquid builds up

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Reviewer:

detourglr

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Reviewed: May 23, 2009

This is one of my favorite summer side dishes. Especially because the dressing is one of few that doesn't call for oil, and sometimes I want a salad but not lettuce. (Weird, I know.) I've taken this to group BBQs and gotten quite a few compliments. If I don't have red onion on hand I've substituted Vidalia or whatever does happen to be in my kitchen. Other onions just bring a stronger onion flavor to the mix.

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