Reviewed: Dec. 27, 2011

this is really good! I cut it in half since I live alone...but now wish I had made a full recipe! My only change was cutting the oil in half, and I used about 1/4 cup of sour cream.

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2 users found this review helpful

Reviewer:

Mamaw

Cooking Level: Intermediate

Home Town: Defiance, Ohio, USA

Living In: Denver, Colorado, USA

Reviewed: Oct. 19, 2011

Very nice dish...I added some feta cheese and enjoyed it for lunch. I only gave it 4 stars as I didn't get more flavor, possibly because I didn't have dill weed and lemon peel

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1 user found this review helpful

Reviewer:

barb57

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Greene, Rhode Island, USA

Reviewed: May 31, 2011

This is a fantastic recipe! I've made it a couple of times for guests, and it has been very well received. It is very refreshing and a great salad to serve on hot summer days.

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Reviewer:

GIUBARDO

Reviewed: Jun. 16, 2010

This is a light, refreshing salad, and a snap to put together. I expected it to be more lemony, though - next time I'll probably use more lemon juice.

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3 users found this review helpful

Reviewer:

kbeeps

Cooking Level: Expert

Home Town: Vancouver, Washington, USA

Living In: Portland, Oregon, USA

Reviewed: Jun. 10, 2010

This is the first time I have ever had fennel so I'm not really sure how to rate this. The taste of the recipe was very good. But, I am not keen on the fennel. SO, I give it an over all 4 star rating on the taste. Oh, and I also used red onion for added color and taste.

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2 users found this review helpful

Reviewer:

My4boys

Cooking Level: Intermediate

Living In: Augusta, Georgia, USA

Reviewed: Apr. 30, 2010

Made this for lunch today. Not a big fan of onion so I left it out. And after trying it without (and it was good), I decided to add a little feta cheese for some protein and for a little salt (I didn't add the salt called for in the recipe). Very tasty and refreshing. Easy and will make it again.

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6 users found this review helpful

Reviewer:

Johanne

Reviewed: Aug. 13, 2009

Very good - I'd recommend using a mandolin to thinly slice the fennel, but all in all a nice refreshing summer salad.

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1 user found this review helpful

Reviewer:

Garvey72

Reviewed: Jul. 24, 2009

Really nice! Light, crisp and refreshingly different! Loved the lemon juice rather than the typically used vinegar, and the addition of fennel was both creative and delicious. Fresh dill is plentiful in my garden so I chose to use that rather than dried, and in my opinion olive oil is preferable to canola oil. This was a delightful treat!

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12 users found this review helpful