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Reviewed: Jul. 31, 2008

This was very good, flavorful, and easy to put together. The market didn't have blueberries, but I thought the salad was great without. I'm not a fan of raw onion, so I only used half, but next time I'll use the whole thing, because it really combined well with these flavors. A definite keeper!

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KymInNM

	Cooking Level: Intermediate Home Town: Central Point, Oregon, USA Living In: Santa Fe, New Mexico, USA
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Reviewed: Jul. 8, 2008

I made this salad for our annual Fourth of July BBQ and it was such a hit, I am planning on making it part of my annual menu. My family just raved about the different flavors blending together perfectly. Wonderful recipe.

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Cookie


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Reviewed: Jun. 30, 2008

Let this sit in the fridge for 24 hours!!! I made and served it yesterday and it was just OK. The flavors were a little rough and it wasn't much of a hit. This morning it is absolutely FANTASTIC! I am eating it right now with Stacy's Simply Naked Baked Pita Chips and it is divine! (Oh, I did add about a tablespoon of honey to it yesterday to tone down the lime juice.)

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CookingDiva

	Cooking Level: Intermediate
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Reviewed: Jun. 12, 2008

This is an awesome recipe, would not change a thing. Will definely serve it again.

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Julie


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Reviewed: Jun. 4, 2008

Fabulous, just beautiful! What a perfect dish for a potluck/BBQ! I added quinoa for some bulk to make it a more hearty salad so I could eat the leftovers as a complete lunch. Thanks nansypants!

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