Reviewed: May 7, 2012

I thought this was terrific. I followed the recipe with all of the ingredients...the only thing I did differently was that I wanted my veggies heated through, so I put them in the oven for about 15 minutes @ 350 degrees. My veggies were still crisp, but warm and had a fresh flavor with the marinade. Thanks for sharing...I will be making it again soon!

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Reviewer:

didavis71

Cooking Level: Intermediate

Reviewed: Apr. 16, 2012

Made it exactly as recipe states except I didn't have any red pepper. It was excellent. The whole family liked it.

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Reviewer:

Reggie Ann

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Reviewed: Apr. 4, 2012

This was very good, even my 3 year old loved it! I only had apple cider vinegar so I used 1 tbsp of that and 1 tbsp of white wine (moscato) instead of the water. I also added a litte bit of sweet onion to it. It was awesome, thanks for the recipe!

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Reviewer:

Gillyann

Cooking Level: Expert

Home Town: Antioch, Illinois, USA

Living In: Joliet, Illinois, USA

Reviewed: Mar. 21, 2012

I followed this recipe to the letter, making 4 servings (instead of 2) -- Prince Charming & I devoured it all within 5 minutes!

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Reviewer:

Paulina

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Reviewed: Mar. 13, 2012

This was very good. I didn't have lemon juice and used rice vinegar because that's what I had. I also added drained marinated artichoke hearts. Next time I'll add raw cauliflower and more garlic. This is a super healthy, colorful salad that is great for lunch.

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Reviewer:

Blannie

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Cooking Level: Intermediate

Home Town: Champaign, Illinois, USA

Living In: Rolling Meadows, Illinois, USA

Reviewed: Jul. 21, 2011

I thought this was perfect as written. Very simple, healthy and delicious!

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Reviewer:

GlimmerGal

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Reviewed: Jun. 17, 2011

Another really good recipe. I absolutely loved it. Next time I might add some jelly bean tomatoes and some olives...I used pepper flakes instead of red pepper so that added some kick.

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Reviewer:

Marcy

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

Reviewed: May 20, 2011

Did not have white wine vinegar, so used balsamic and added a bit more garlic and cayenne. Used a packet of Truvia (splenda-like sweetner) in place of honey and only 3 teaspoons of olive oil and forgot the water! Other than that (lol), baked, as suggested by Eileen, because broccoli is more easily broken down to the the nutrients when cooked. Only cooked while oven was heating for about 10 minutes uncovered. Yummmmmm and so healthy! Thanks for sharing.

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Reviewer:

grampnana

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

Reviewed: May 13, 2011

Steamed the broccoli for a few minutes before. Also, I shook it a few times during the hour in the fridge. A very refreshing healthy salad.

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Reviewer:

toot94

Reviewed: May 12, 2011

Wow! I like this recipe! It is very flexible and adaptable. I used raspberry wine vinegar because that's what I had. Used carrots and broccoli both steamed to tender-crisp (easier on my stomach). Didn't have any sweet peppers. Otherwise followed the recipe. Delicious and flavor packed!

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