Reviewed: Aug. 1, 2009

I enjoyed this very much! I like to keep dishes like this in the fridge ready for meals or snacks.

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nammacooks

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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Reviewed: Jun. 30, 2009

Absolutely yummy! My only problem with it is that there is not enough of it! So I doubled the marinade recipe and added lots of other veggies - quartered mushrooms, red pepper, red onion, snow peas, and cauliflower. I also added chickpeas, sunflower seeds and pumpkin seeds to add a complete source of protein and make it into a meal in itself. I'm taking it with me to the lake tomorrow. Looks like it would pack and travel quite nicely too!

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heatherlirette

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Reviewed: Jun. 21, 2008

Followed the recipe right down the line. I did roast the peppers. I roasted and peeled the pepper. Looks pretty and tasted great.Thanks!!

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cocoakay

Home Town: Woodburn, Oregon, USA

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Reviewed: Mar. 27, 2008

I don't really know what happened with this recipe. It sounded good, I tasted the dressing before I put it on the broccoli and it was very good, but all together it just wasn't good. I put it together last night and I just tried it for lunch today and I only had one bite. The veggies were still firm, it smelled OK, but just didn't taste very good. I wish this would have been better!

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soon2bmrsdmh

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2008

Great recipe. This is a rating for the marinade. I tripled the amounts for the guests we had. I substituted shallots for the garlic, and used rice vinegar because of personal preferences. This was great. For my salad, I used cauliflower, three kinds of olives, marinated artichoke hearts from the deli, thin carrot strips, and yellow peppers. This is a keeper, and a real winner. My guests liked it. I served it with polenta and a mushroom-sweet Italian sausage ragout. Will make again.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Aug. 8, 2007

This dressing is great. I had a similar recipe, but this is much better. I put this together this morn. for this evenings meal, followed the recipe exactly and have been picking at it all day. Hope there is enough left for everyone else to try. I will make again soon adding roasted red peppers (they seem to absorb the flavor of the dressing better than the bell pepper) chopped red onions and some sliced mushrooms. So So good.

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Hummel97

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2007

So simple, but so good! I used cauliflower, red peppers and green beans, but didn't change a thing about the marinade. A refreshing summer salad.

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JOSIEAMBLER

Cooking Level: Intermediate

Home Town: Greenwood, Nova Scotia, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Jan. 14, 2007

I loved this recipe! Good marinade, and you can add whatever favorites you like. I added marinated artichoke hearts, olives and some roasted asparagus. Thanks for a great recipe.

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HOCKEYKJJ

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Reviewed: Dec. 24, 2006

Great for Christmas because you can make it the day before and then forget about it until it's time to put it on the table. Plus it's delicious. AND it's red and green.

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