Reviewer:

zary125

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Nov. 9, 2008

Red peppers are a great addition too.

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Reviewer:

IVPLAY

Cooking Level: Intermediate

Home Town: Polson, Montana, USA

Living In: Fargo, North Dakota, USA

Reviewed: Apr. 1, 2008

Awesome!! Instead of the italian dressing, I did the standard olive oil / balsamic vinegar vinaigrette, with the marinate from the artichoke. Hummm humm...

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Reviewer:

Catherine L.

Cooking Level: Intermediate

Home Town: Quebec, Quebec, Canada

Living In: Kailua, Hawaii, USA

Reviewed: Jul. 12, 2007

Delicious. I made it with 1/2 broccoli and 1/2 cauliflower and it was better the next day. I used Newman's Own Olive Oil & Vinegar Dressing.

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Reviewer:

stephandsophia

Cooking Level: Expert

Reviewed: Jun. 28, 2007

I love this recipe. I love that you don't have to even blanch the broccoli and it softens up enough in the Italian Dressing. Still crunchy,though. I made this for the end-of-the-year teacher pot-luck at my school and it was very well-received. I made it again for home and love having it in the fridge. Gets better with age. Great recipe.

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Reviewer:

Mabelon

Reviewed: Oct. 21, 2006

Sorry, no one liked it. Just not our type of food.

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Reviewer:

MORTENSEN

Cooking Level: Intermediate

Home Town: Windsor, Colorado, USA

Reviewed: Jun. 4, 2006

Very tasty salad. I used a vadalia rather than red onion, un-marinated artichoke hearts(only because those were what I had on hand) and added fresh button mushrooms. This is definately a keeper - thanks for the posting.

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