The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Photo by Mrs. CJR
Reviewed: Jul. 1, 2010
Husband didn't care for it very much. I didn't mind it, but it might have been because I added a variety of greenage.
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4 users found this review helpful

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Photo by Mrs. CJR

Cooking Level: Intermediate

Home Town: Winterport, Maine, USA
Living In: Live Oak, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Sep. 26, 2009
This was a fast, tasty, healthy lunch. I made it with canned chicken of the sea pink salmon and it tasted very good and refreshing. I will make this again.
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Photo by Lisa K

Cooking Level: Intermediate

Living In: Appleton, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 30, 2008
This salad is great for a light dinner on a summer night. The only thing I added was red pepper flakes to give it a little "kick". I would defiently make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 20, 2008
I thought I had imitation crabmeat in the freezer, but it turns out I had run out, so I substituted some Japanese fish cake sliced thin and halved. I also eyeballed the ingredient amounts rather than measuring everything out. It turned out delicious. Next time I'll try it with jumbo lump crab meat!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 3, 2005
Very light and tasty. I didn't change anything. Just added lime slices.
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9 users found this review helpful

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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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