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Showing 1-4 of 4
on June 25, 2008
on July 16, 2006
This was wonderful Paula! I did cut down the water to 1/3 cup, I felt that 1/2 cup was too much and added in more olive oil, the longer the chilling time the better for these veggies! Great recipe, thanks hon!...Kitten:)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 12, 2006
A great vegetable mixture and the dressing is so good! I used matchstick carrots and green onions and let the salad refrigerate overnight. We had this over 4th of July weekend and it was a hit with everyone!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 27, 2006
A superbly versatile, very easy and totally scrumptious way to prepare vegetables. This is a recipe I’ll be making again and again during the summer months while our weather is so hot. It could be made with any salad vegetables. I don’t like cauliflower, so instead I added two cups of sliced mushrooms and 1 red pepper, seeded and cut into slices. I wasn’t sure why there were two different amounts of balsamic vinegar listed in the ingredients. I used the ¼ cup specified, then because I had proportionally more vegetables, I did add more (probably half a cup in all) and instead of water I used lambrusca so the dressing was very yummy. I also doubled the garlic and added some roughly chopped fresh basil. This dish was just so refreshing and flavoursome. We enjoyed it over several exceptionally hot evenings. Thank you, Paula, for sharing this wonderful recipe!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (155 g)
Servings Per Recipe: 6