Reviewed: Jul. 4, 2011

Pretty tasty salad, but the name is misleading. This is not a "winter" food, since more than half of the ingredients are only fresh during the growing season. For those of us who eat with the seasons, the name was quite misleading.

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Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

Living In: Akron, Ohio, USA

Reviewed: Feb. 2, 2010

I made a few changes based on personal preference and what I had on hand, but this was very flavorful and definitely something I'd make again. I omitted the sweet potato and celery, and subbed green cabbage for mixed greens and sunchoke for jicama. I doubled the pepperoncini, but I would add even more. I also used herbed feta. You definitely need the Greek seasoning (I used a mix of oregano, thyme, garlic, onion powder, and fresh basil); it adds so much flavor! Kalamata olives would be a great addition. I'll make this the same way next time, because the cabbage adds a nice texture and holds up well the next day.

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