Reviewer:

DanaL

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Aug. 17, 2009

I hate to have to rate a recipe and then explain all the changes, but I rarely follow directions exactly as written. So here's my take on this basic framework. Doubled the vinegar and halved the oil. Added some fresh basil, lemon zest, zucchini (yellow and green) and red bell pepper. Excellent refreshing side dish for a summer meal. My daughter and wife both went for more. I served it with the catfish cakes I also found at allrecipes.com.

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Reviewer:

Kris

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Reviewed: Mar. 14, 2009

I made this a couple of days ago and I used more than the recommended amounts of vegetables but it seemed a little too oily. I will use the recipe again but cut down on the amt of oil.

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Reviewer:

JOAN

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Mullica Hill, New Jersey, USA

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Reviewed: May 11, 2008

Delicious and a huge success at the passover meal. I made a little change for guests who don't like vinegar: I used a little balsamic vinegar and some lemon juice, probably less than 2/3 cup. Also I slightly steamed the vegetables, (cauliflower, broccoli and carrot) to make it easier on the digestion. Since then everybody has tried to make it again.

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