recipe reviews for:

Summer Vegetable Salad

“THIS SALAD is not only delicious, it helped our family weather the Depression. I still remember lining up with Papa to receive dried beans and a 10-pound sack of yellow cornmeal. We used the cornmeal to make polenta. Mother made this salad with vegetables from the garden, and it really tasted good with the polenta. -Rudy Mancini, Calistoga, California”

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Reviewed: May 21, 2012

Great salad! Will make it again. Substituted 1/4 cup balsamic vinegar and 1/4 cup red wine vinegar since I didn't have a half a cup of red wine vinegar!

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Reviewer:

shayden3

Reviewed: Apr. 14, 2012

I made this because I was looking for a heart healthy salad. I did use balsamic vinegar, and olive oil. In the reviews it so many of them talked about to much dressing. I decided to add a lb. box of cooked pasta. I dressed the vegetables with 1/2 of the dressing and added the other half to the warm pasta. When pasta was cool I tossed them together. Very light and tasty and the pasta made of a nice potluck dish. I did not add the sugar, I did use a packet of sweetener in the dressing to take the sore bite off.

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Reviewer:

Pal

Reviewed: Mar. 15, 2012

I had all the vegetables for this cut but I waited until I was making the dressing when I found out I was out of red wine vinegar. No problem--I used balsamic. I also used EVOO instead of vegetable oil and I omitted the extra sugar (I'm eliminating all unnecessary sugar from my diet). I did NOT have green pepper, I used red pepper instead. I could have eaten this whole salad on my own. Delicious. One of the best salads I've had in a while.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Oct. 26, 2011

I loved this recipe. I also love that it's the kind of recipe that you can change up all the veggies if you need to and use whatever you have on hand.

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Reviewer:

DBRENNY

Cooking Level: Intermediate

Living In: Moline, Illinois, USA

Reviewed: Sep. 11, 2011

After reading the reviews I chose to make this salad with less dressing and add broccoli. Part of that was a mistake. After refrigerating the salad for 4 hours it was tasty yet a little dry and needed more dressing. If I had followed the dressing portion of the recipe as written it would have tasted even better! I also substituted a yellow pepper for the green pepper and a red pepper for the onion. I did put a dozen slices of purple onion on top of the salad for presentation and the peppers could be chopped into smaller pieces. Once prepared the salad looks beautiful and would also be a great dish to take to any event.

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Reviewer:

T-Brothers

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Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Moorestown, New Jersey, USA

Reviewed: Sep. 4, 2011

Very Good! I doubled the recipe and there was a lot of the dressing. Next time I will make the dressing recipe for 4 servings but still double the veggies. Also, needed a little more sugar.

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Reviewer:

sfoster2006

Cooking Level: Intermediate

Living In: Minden, Ontario, Canada

Reviewed: Aug. 9, 2011

Excellent! I am always looking for ways to get the hubby to eat veggies and this salad did just the trick! The only thing I did different was cut the oil and vinegar amount in half. Delicious!!!

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