Reviewed: Jul. 9, 2008

A great recipe to use as a base and incorporate ingredients I had on hand... I added a little honey to the olive oil/lemon juice dressing. Used a combo of napa cabbage and red leaf lettuce. Added shredded carrots and some fresh cilantro in addition to the parsley; peanuts instead of pistachios. I made this as a main dish salad, but I agree that it would make a good side, too.

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Reviewer:

gapch1026

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Reviewed: Aug. 18, 2006

This was okay--not bad at all, just not great. There just wasn't much to it. Like the previous reviewer, I doubled the dressing. The lemon was too much for me--I usually don't add sweetener to vinaigrette even when the recipe calls for it, but I added agave nectar to this (maybe the pistachio oil would have sweetened it up a bit--I couldn't find it, so I used almond oil). I think it could have used more basil, as well. Pistachio and lemon is a good combination, though, so I think I'll keep this as a base and just tweak it to suit my tastes.

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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: May 5, 2006

This was lovely! I'll admit that I doubled the dressing recipe and used peanut oil as I had no pistachio oil. But it was delicious and tasted great the next day.

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