Reviewed: Mar. 4, 2011

I made this with Splenda, and we enjoyed this recipe very much. The one thing that doesn't make sense to me is layering the vegetables. You layer, pour the dressing over the top, and then let it sit overnight for the veggies to soak up the dressing. Only problem is that all of the dressing is on the bottom. You can't serve it layered (if the intent is for presentation), you have to mix it up, so why not just mix all veggies at the outset, stir every now and then, so ALL can marinate? Don't know why the recipe is written this way, but that's the way I'll do it the next time. On the positive side, it tastes good!

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5 users found this review helpful

Reviewer:

lutzflcat

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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

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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2 users found this review helpful

Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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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3 users found this review helpful

Reviewer:

Nancy Hall

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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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6 users found this review helpful

Reviewer:

CHRISTYDAWNE

Cooking Level: Expert

Home Town: Lafayette, Georgia, USA

Living In: Mount Airy, North Carolina, USA

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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12 users found this review helpful

Reviewer:

ALLEY CAT

Cooking Level: Intermediate

Home Town: Canton, Michigan, USA

Living In: Westland, Michigan, USA

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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10 users found this review helpful

Reviewer:

CAMMOM02

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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16 users found this review helpful

Reviewer:

Michael

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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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33 users found this review helpful