Reviewed: Apr. 26, 2012

The family raved about this salad and asked me to make it again. I made only one change and that was to use Kalamata olives instead of ripe, black olives.

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Reviewer:

Mona

Cooking Level: Intermediate

Home Town: Bartlesville, Oklahoma, USA

Living In: Fayetteville, Arkansas, USA

Reviewed: Jul. 10, 2011

We were ordering pizza for an impromptu get-together and, since I had little time to prepare, I was looking for an interesting salad to serve with ingredients I already had in my fridge. This salad combo did not look immediately appetizing to me but I was swayed by the reviews to give it a try. I made my own croutons, balsamic vinaigrette, roasted red peppers, and used asiago cheese. Nobody seemed to enjoy it all that much and I would not make it again.

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Reviewer:

cookin'mama

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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

Reviewed: Jul. 2, 2011

This stands out as one of the better salad recipes I've tried in awhile. Great medley of ingredients that are gratefully just a little different from the same ol' same ol.' I prepared this delicious and pretty salad just as written, adding some artichokes and dressing it with my own Lemon Dijon Vinaigrette just before serving.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Apr. 4, 2010

My family and I enjoyed this salad quite a bit for Easter....However, the recipe did not specify a length of time for marinating the veggies; I suggest 30-60 minutes at the most. We traveled and the dressing was on the veggies too long (in my opinion) for about 3 hours; although everything still tasted great. Next time I also plan to use feta cheese instead of the Parm. The salad is quite colorful and festive for a gathering!

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Reviewer:

Stevie

Reviewed: Nov. 15, 2009

This was far better then I expected. I was looking for something different the the usual salad. I will make this again.

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2 users found this review helpful

Reviewer:

Laurie

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Nov. 7, 2009

This was good and easy to prepare. I omitted the celery and croutons and made my own vinaigrette. I also used a whole head of romaine, because I don't like just the hearts, so mine came out as more of a green salad. I roasted my own pepper and used Kalamata olives; next time I'll add more of both, along with some fresh oregano. This would also be good with feta.

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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

Reviewed: Oct. 26, 2009

Loved the salad. Had a Mediterranian salad at a local cafe recently. This was very close to it. Delicious. Will be making it again.

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Reviewer:

Mrs. Miller

Reviewed: May 30, 2009

I made this for our large extended family for the holidays. Everyone raved about it. I intentionally made extra for the next day. I added the lettuce & croutons just before serving. My family enjoyed it even more. I think that by having all the vegetables & cubed cheese marinade over night was what made it better. This will definatly be our favorite salad choice.

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7 users found this review helpful