Reviewed: Jul. 2, 2009

I don't normally follow recipes to a tee but I did this time (well, almost - I did add roasted chicken AND forgo the onions). Well, I loved the dressing - but like others have mentioned, I, too have a palate that prefers acidity, spice, and salt. I didn't feel that the dressing was too salty, by the way - though it did smell potent, it tasted wonderful and looked elegant. It really was a delightful explosion of flavor (for a salad) that made that boring chicken come alive. As a matter of fact, I think I might try the dressing as a marinade!

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parisaha

Cooking Level: Expert

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Reviewed: May 1, 2009

The dressing was way, way too vinegar-y - it ruined the whole salad for us. I'll try leftovers with a bottled italian.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Feb. 18, 2008

This is a deliciously different salad. The flavor of the artichokes goes really well with the dressing. As written, the recipe makes a lot of dressing. I actually cut the amounts called for the dressing in half, and it was plenty. I will definitely be making this over and over again!

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Cooking mama

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2008

This salad is fabulous. Also added 3 diced roma tomatoes. I mixed up the dressing a few hours before dinner and used 1/2 to marinate the artichokes, tomatoes and onions for a couple hours. At dinner time I tossed all together, added a bit more dressing (not all) and sprinkled with parmeson. This recipe will definately become a regular at my house.

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Claire

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Reviewed: Sep. 23, 2007

Really good - you can use the stated dressing or make it with your own. I use non-marinated hearts. A regular in our house.

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MAMASPICE

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Lakewood, California, USA

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Reviewed: Jun. 18, 2007

Very good salad. The dressing does go a long way. I will definetly make again!!

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dededickey

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Portland, Oregon, USA

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Reviewed: Feb. 13, 2007

This salad has gone into regular rotation at my house. I follow the recipe as written, with the addition of black olives. Fabulous!

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fiendishthingy

Cooking Level: Expert

Home Town: Chapel Hill, North Carolina, USA

Living In: Monterrey, Nuevo León, Mexico

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Reviewed: Jan. 15, 2007

Wonderful salad. Very flavorful, my guests enjoyed it very much. Definately a "make again."

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SpeechCook

Home Town: Waukesha, Wisconsin, USA

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Reviewed: Jan. 9, 2007

the red onions were overpowering i added black olives and used romaine lettuce the dressing leaves something to be desired, and i had it in a pitcher to leave it up to the person maybe less vinegar or some sugar in it. i felt it ruined the taste of the salad.

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WM Chef

Cooking Level: Expert

Living In: Annandale, Virginia, USA

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Reviewed: Oct. 8, 2006

This is a simple salad with outstanding flavor and eye appeal. I served this with a chicken breast pomadora and rosemarie with rice in butter and it was attractive and delicious.

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PJ's kitchen

Living In: Canfield, Ohio, USA

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Reviewed: May 19, 2006

Delicious! So easy and very tasty. I’ve opted to use olive oil versus vegetable... but other than that I made it as directed. Thanks, Cindy, for a great recipe!

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DJKreut

Living In: Seattle, Washington, USA

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Reviewed: Mar. 1, 2006

Great side salad!!

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MSDESIGNLAB

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Reviewed: Feb. 28, 2006

great flavor, brought to a friend's house for dinner and they loved it, said it tasted like it was from the Olive Garden

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JNKITCHEN

Cooking Level: Intermediate

Living In: Olivia, Minnesota, USA

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Reviewed: Oct. 15, 2005

The greatest thing about this salad is the dressing which is simple but tastes great

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QUITOSLADY

Cooking Level: Intermediate

Home Town: Holly, Michigan, USA

Living In: Ypsilanti, Michigan, USA

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Reviewed: Aug. 24, 2005

I liked this salad, but next time I will cut down on the vinegar. It was over powering for me. I want to taste the natural flavor of the artichokes and I couldn't with the strong vinegar flavor.

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Sully

Cooking Level: Intermediate

Living In: Cambridge, Massachusetts, USA

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Reviewed: Jul. 12, 2005

Delicious! I'm not a big salad fan. Made this to take to church for "salad night" and it was a huge hit. I modified it to make more - made a huge bowl full and came back empty. If you're not a vinegar fan you may not like the dressing. I am a vinegar fan, and loved the dressing. The artichokes made it better for me.

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GLITTER282000

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Reviewed: May 23, 2005

Wonderful flavor in the dressing. I did adjust amounts in the salad: 4 cups is 2 servings of salad greens, so I doubled for 4 servings. The dressing makes 19 Tbsp and 6 Tbsp (1.5 Tbsp per serving) is plenty of dressing for 4, so I cut the dressing in half, reducing the pepper by half again. Will definitely make this again. (All that extra dressing explains why the calorie count is so high and why some reviewers found it too salty/tangy.)

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THYMEFORME

Cooking Level: Intermediate

Home Town: The Woodlands, Texas, USA

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Reviewed: Mar. 18, 2005

This is now one of my favorite salad recipes! If you enjoy sour, vinegary foods--which I do--you are sure to like this recipe. We had it with clam chowder and fresh French bread, and it was wonderful. Thanks, Cindy!

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lil_bugaboo

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Reviewed: Feb. 24, 2005

Loved this recipe! I added some grilled chicken into the mix for a complete meal. Next time I'll cut back on the ammount of red onions. This is definitely going to be a staple

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