Reviewed: Mar. 11, 2012

I was really surprised how awesome it tastes. Really nice, especially if you're into chopping :). Did it more or less as described - love the onions aftertaste! I'll definitely try some variations.

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Reviewer:

kolibeer

Reviewed: Sep. 17, 2011

I found the green onion to be overpowering. I don't think I would make it again, but if I did I would omit the onion or scale it back!

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Reviewer:

milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

Reviewed: Sep. 4, 2011

Wonderful! One of the best salads ever… I added raisins and dry cranberries. Love it!

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Reviewer:

Mila

Reviewed: Aug. 27, 2011

I used an "ancient grains" rice mix with quinoa, barley etc. for this salad. I didn't have parsley though, used everything else. It was very delicious, and the dressing was light but flavourful. I didnt' use the full 1/2 cup of oil I just drizzled in what looked about right. I used fresh lemon juice which I think helped too. Thanks!!!

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Reviewer:

SHARRADOG

Reviewed: Aug. 14, 2011

This was very tasty, and well-liked by my eaters. I used brown rice with 1/5 wild rice. Ran out of lemon, so the dressing was a mix of lemon, lime and vinegar. I found it needed a bit more salt. I also added extra curry powder. Next time, I would increase the lemon to give it more punch overall. This would be delicious with chicken or hardboiled eggs (in addition or instead of the rice).

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Reviewer:

SWINGSPRITE

Reviewed: Jun. 6, 2011

I made this using quinoa instead of rice, and it was delish. The only other change I made was to follow someone else's advice and substitute 1/4 cup EVOO for the vegetable oil. I brought it to a dinner where most went back for seconds. I will make this again often. Thanks for sharing.

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Reviewer:

meg929

Reviewed: Mar. 6, 2011

Yummy, I halved the recipe and it came out great. Didn't have walnuts or green onions, so substituted almonds and red onion, so good!!!

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Reviewer:

DDecker

Cooking Level: Expert

Home Town: Rouses Point, New York, USA

Living In: Delmar, New York, USA

Reviewed: Jan. 29, 2011

Delish! Based on other reviewers' comments, I made the following modifications: I used two-thirds brown rice and one-third wild rice mix cooked in half chicken broth and half water. The brown rice made it heartier, and the wild rice mix made the flavors more complex. I omitted the mayo in the dressing and didn't miss it a bit. I substituted olive oil for the vegetable oil. And I sauteed some chicken, chopped it up and put it on top. The chicken was absolutely unnecessary, but made it more of a complete meal rather than a side dish. This recipe makes a lot of salad. I found it tasted even better the next day as flavors had time to meld. Personally, I liked it best at room temp, but it was good at any temp. Thanks Ellen! This will be a regular in our house from now on.

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Reviewer:

jaab

Reviewed: Jan. 6, 2011

Had this for dinner tonight--again! Love, love, love this salad. We add chicken and craisins, and sometimes pecans instead of walnuts. Thanks for this fantastic recipe!

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Reviewer:

Natsy Cline

Reviewed: May 31, 2010

This recipe was a huge hit! I made a few changes - only used 1/4 C oil (still very moist), squeezed in some fresh lemon juice in addition to the 1/3 C, used 2 apples and 3 cloves of garlic. Didn't have carrots, so substituted frozen corn - which I stirred in with the rice as soon as it was done cooking and brought it to room temperature. I think the carrots would add a nice color touch, tho - so will be sure to use them next time. I didn't have a full 1 1/2 C of walnuts, so also added raw cashews. I wasn't sure how the curry would taste with the combination of flavors, but decided to add it anyway - and it was perfect!

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