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Reviewed: Aug. 14, 2008

I followed the recipe, but thought it lacked in flavor and a little too oily. I'm going to start adding some stuff to get it where we like it, but I'm glad I tried it!

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KELLYCLARK22

	Cooking Level: Intermediate Home Town: Lakewood, Washington, USA Living In: Fircrest, Washington, USA
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Reviewed: Jan. 25, 2008

This recipe was ok. It was just a little overwelming to me. Maybe it would be better with cucumber than zucc. I just felt like the raw zuc was not very good.

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I was a bit scared of the dill in this recipe because it's not been a favorite....but this salad is wonderfully unique! I used red wine vinegar because it's what I had and used seasoned salt in the dressing as well. This is a really great recipe.

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fishermomma


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Reviewed: Aug. 22, 2007

good flavor, nice and refreshing.

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SNOW103099

	Cooking Level: Expert Home Town: Olean, New York, USA Living In: Pueblo West, Colorado, USA
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Reviewed: Aug. 5, 2007

Just what I was looking for! I made another half recipe of the dressing. For the corn, I cut the kernels off two cobs (after cooking 5 minutes in the microwave, covered) - what a sweet treat that was! With the leftovers (not much!), I'll add cheese and salami for an entree. This is a tasty and satisfying salad, thanks.

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DK


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Reviewed: Jan. 14, 2007

Since I have never been a big fan of raw broccoli and cauliflower, this is just the type of pasta salad recipe that I've been searching for. This recipe makes a very light and refreshing salad. I can't wait to make it during the summer months with vegetables right from the garden. Thank you so much for sharing this recipe, we really enjoyed it!

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