Reviewed: Sep. 22, 2010

YUM!

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Reviewer:

JEST

Cooking Level: Expert

Reviewed: May 21, 2010

Its actually easier to use a bag of frozen veggies (California Blend). Dump frozen veggies in a large bowl, pour a bottle of zesty Italian dressing over top, cover, and chill until veggies thaw. Add halved cherry tomatoes just prior to serving. Delicious salad...perfect if you let sit overnight.

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Reviewer:

cortnie5

Reviewed: Aug. 7, 2009

We thought this was great! I used Cardini's Light Greek Vinaigrette as well as adding kalamata olives & mozzarella cheese chunks. I would have preferred it without the olives and cheese - I kept picking them out to get more of the yummy veggies. A great way to fit in LOTS of vegetables.

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Reviewer:

DUBLIN

Reviewed: Jul. 20, 2009

I made this for a cook out. I used Romano Basil Italian vinigrette. Everybody loved this, there weren't any left overs. Thanks for the recipe

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Reviewer:

IRISHGINA74

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Parma, Ohio, USA

Reviewed: Apr. 15, 2009

This was just ordinary, nothing to get excited about. Sorry!

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Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Feb. 1, 2009

Made for Xmas dinner. Every year I try to impliment as many "make ahead" dishes as possible. It was a huge success. Fresh and light next to all the heavier foods. This will become a year round staple.

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Reviewer:

Zuzika

Cooking Level: Intermediate

Living In: Flamborough, Ontario, Canada

Reviewed: May 26, 2008

It made a nice change from cooked vegetables. It wasn't an overbearing flavourful side dish but it was just right for something simple yet tasty. The next day it tasted unpleasant. Don't make enough for left overs.

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Reviewer:

FancyNancy

Cooking Level: Intermediate

Home Town: Chilliwack, British Columbia, Canada

Reviewed: Apr. 16, 2008

What a great way to eat your veggies. I give this a 5 star because for veggies, it is a 5 star. It's not good like a big cheese enchilada or a bowl of ice cream but I will make my veggies like this more often. Like many other reviews, I used a Good Seasons packet and used mostly balsamic vinegar instead of all white vinegar. Marinated the veggies in it overnight (used a red bell instead of a green. Next time, I might use all brocolli rather than cauliflower). Added olives and feta cheese. This also needs SALT! Don't forget the salt!

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Reviewer:

valleygirl

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Apr. 15, 2008

I give it four stars not because its that great, but it is a good, different way than steaming to get in plenty of vegetables. All in all, it just tastes like any salad full of vegetables with italian dressing. I added reduced fat feta cheese also. I will prob make again as I am really trying to eat lots of veggies these days.

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Reviewer:

alliechick

Cooking Level: Beginning

Home Town: Austin, Texas, USA

Reviewed: Jan. 14, 2008

This was just great. I mixed in some crumbled reduced fat feta and used Ken's Greek Dressing. I served it as salad for a meal. It made a lovely little snack the following day too. I prepped the whole thing the night before so it had plenty of time to marinate and soak up the dressing.

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