Reviewed: Mar. 23, 2012

Two stars, because it is a lovely salad IF you don't make the dressing as written - without adjusting the oil and vinegar measurements I'm afraid I couldn't even give it that. I can't even imagine how acrid/vinegary this would be if prepared with the 1:1 oil to vinegar ratio! Perfection is 3:1 oil to vinegar and that's what I made. I also used grilled artichokes rather than those packed in water, but artichokes are so delicious any kind would do. I also used fresh shaved Parmigiano-Reggiano. What a shame this recipe HAS to be criticized for its dressing when it is so easily corrected. Four stars, for sure, if prepared using a well-balanced oil and vinegar dressing.

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Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Mar. 11, 2012

Excellent salad!

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Reviewer:

TKDJen

Cooking Level: Intermediate

Home Town: Portage, Michigan, USA

Living In: River Falls, Wisconsin, USA

Reviewed: Jul. 25, 2011

Great salad! I added black olives and cut down the amount of dressing as previous reviewers recommended and served the dressing on the side.

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Reviewer:

Carole

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Dresher, Pennsylvania, USA

Reviewed: Jul. 18, 2011

I cut back just a tad on the vinegar after reading the reviews and I'm glad I did. I added black olives because I like them with my artichokes. This was the perfect salad to go along with the Personal Portobello Pizza from this site. It will go nicely with a lot I make so it will be used often. Thanks!

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Reviewer:

Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: Jun. 17, 2011

Very light and delicious. I added baby corn but they worked better in my mind than on my plate. Paired it with a rotisserie chicken and tomato bruschetta for a very yummy summer dinner.

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Reviewer:

RIVERSOUL82

Cooking Level: Expert

Home Town: Stillwater, New Jersey, USA

Living In: Columbia, South Carolina, USA

Reviewed: May 5, 2011

Great favor and healthy! I cut back the dressing by 1/2 and didn't even use all of that. Go light on the dressing when pouring over salad; it's strong. I had feta cheese and sliced almonds and threw those on top. Definite repeat!!

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Reviewer:

tobie

Reviewed: Apr. 24, 2011

Delicious! I made this for a family dinner and got lots of positive reviews. I followed others' advice and reduced the oil and vinegar, using only 1/3 cup of each. I also added a can of black olives. Yum.

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Reviewer:

oscar

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

Reviewed: Apr. 19, 2011

This was quite good. I did add some tomato that needed to be used and I subbed green onion for the red as that's what I had on hand. Thanks for sharing!

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2 users found this review helpful