Reviewed: Aug. 7, 2007

This was OK. I felt there was too much liquid and it was a little too sour for our tastes.

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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 27, 2007

Really tasty! Made it last summer for a family get-together (in-laws') and it went over very well. Added carrot slices and mushrooms - would not recommened the mushrooms as they get kind of slimy. Might add broccoli and cauliflower the next time, though.

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Nancy Hall

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 15, 2006

Too sweet, but good. If I make it again, I'll cut way back on the sugar. Great way to get my family to eat their raw veggies, though. Like another reviewer said, better on the first day.

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Reviewer:

CHRISTYDAWNE

Cooking Level: Expert

Home Town: Lafayette, Georgia, USA

Living In: Mount Airy, North Carolina, USA

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Reviewed: Sep. 1, 2004

I liked it the first day, but thought it was too strong the next. My husband thought it was great and ate it for the next three days!!!

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Reviewer:

ALLEY CAT

Cooking Level: Intermediate

Home Town: Canton, Michigan, USA

Living In: Westland, Michigan, USA

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Reviewed: Jul. 29, 2004

Excellent! Got rave reviews at a bridal shower I attended and several people asked for the recipe

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Reviewer:

CAMMOM02

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Reviewed: Jan. 9, 2003

Easy, quickly prepared, and enthusiastically received. The overnight marinating is essential. This is one of our favorite salads.

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Reviewer:

Michael

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Aug. 20, 2002

When I first made this, I made as directed and we all loved it! The second time I used Splenda instead of sugar, which I am sure reduced the calories. You could not tell the difference. I make this every 2 weeks so I will have plenty of leftovers for a cool lunch. Very nice flavour!

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