Reviewed: Feb. 28, 2012

I was totally not impressed with this recipe at all. I made it as written and was very underwhelmed. Nothing stood out and the sweet mayonnaise was just weird. Husband thought it was "ok" which is why I gave it two stars as opposed to one.

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Reviewer:

torianne31

Cooking Level: Intermediate

Home Town: Harlem, Georgia, USA

Living In: Willow Spring, North Carolina, USA

Reviewed: Nov. 6, 2011

I left out green pepper and celery and added hard boiled egg to the top. Also doubled mayo and added 2 T. Dill. mmmm!

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4 users found this review helpful

Reviewer:

TRISHAKING

Reviewed: Sep. 27, 2011

I have used Romaine lettuce which is great if you are serving it the next day but does not really work as well as Iceberg lettuce especially if you want leftovers. Red or green bell peppers work well. Red onions are more tasty than the white. Do not thaw the peas. Just rinse them under hot water. The frozen peas keeps the salad cool and makes it easier to spread the dressing on top. MAYO: MAYO is of course delicious but very high calorie! 100% Miracle Whip does not taste great with this salad. Kraft MAYO with Olive Oil is a great substitute. I prefer to substitute the white sugar with splenda. Add a little bit of FF Skim Milk to thin out the dressing which makes it easier to spread. Use leftover bacon vs. canned bacon bits. If you put the bacon under the mayo, the bacon will soften otherwise, it looks great on top of the cheese. We have added sliced hard boiled eggs to the top of the salad for decoration and also added chopped hard boiled eggs as a layer both work well and add more protein to the dish. I love that you can make this recipe a day before and let it sit overnight. My Grandma would be proud that I still make this recipe.

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Reviewer:

Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Colonial Heights, Virginia, USA

Reviewed: Sep. 7, 2011

Awesome recipe. I added garlic cheese croutons just before serving and the salad was terrific. I received so many compliments!

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Reviewer:

karolina7

Reviewed: Apr. 25, 2011

A huge hit at Easter dinner. Used chopped iceberg, cukes, shredded carrots, sliced mushrooms, yellow and orange peppers, peas, and red onion. Made the dressing a lil different. 1c of low fat made with olive oil mayo and 1/2c of fat free plain yogurt, 1 tblspn of sugar substirand 1tblspn of cider vinegar. I also used crumbled turkey bacon. Great salad and still so crispy and fresh even made 24 hours in advance. Thanks!

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9 users found this review helpful

Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Mar. 14, 2011

this was only alright for me. i used a yellow onion, and wasn't in love with the flavor... i'll try green onions next time instead. i'll probably make it again because it is easy to prepare and does hold up well in the fridge--but i didn't notice any significant difference in flavor after the 24 hours.

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9 users found this review helpful

Reviewer:

tpf2005

Cooking Level: Intermediate

Reviewed: Feb. 16, 2011

First rate. This is now my go to salad to have on hand. I don't use the peas or the cheese. I discovered after a few simi-wilted batches that the layer of veggies on top protect the lettuce from the dressing (d'oh), so if there isn't enough coverage, it won't stay crisp for very long.

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Reviewer:

Lindsayl

Reviewed: Feb. 7, 2011

To suit our tastes: Omitted the celery. Added cauliflower & cucumber. Substituted red onion for regular onion. Perfect for potlucks!

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Reviewer:

2psnapod1

Cooking Level: Intermediate

Living In: Prattville, Alabama, USA

Reviewed: Jan. 27, 2011

Retro food is back! Everything old is new again. Really what's not to love about this classic composed salad?? Chock full of your favorite veggies, slathered in (reduced fat, if you please) mayo and assembled an entire day ahead of time. Popular in the 70's, popular once again... disco should have been so lucky.

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10 users found this review helpful