very, very good!! My company loved it too:) I used green onions instead of the scallions and put hard-boiled eggs in, instead of the turkey! Very tasty salad, would be good with grilled chicken!
I really enjoyed this salad but made several changes so it would be healthier (lower sodium, fat, calories). I deleted all meat, used only romaine, used only 2 cups of reduced fat mozarella, added green pepper (olives would be good too), and made the dressing as instructed but added a teaspoon of sweetener.
Amazing! I added some avocado and used fresh herbs in the dressing. The result was a salad that I could eat every single day, no kidding. Thank you so much for sharing this recipe with us.
Made the dressing to put on a greens salad we'd already chopped, which had no turkey, no salami, no cheese. It was awesome. We just added it by spoon to the salad on our plates like we would dressing out of the bottle because we wanted to control calories, etc. The balance of flavors was fantastic. We had it again today for lunch on a different salad that was all romaine with chopped veggies and a small amount of chopped bacon and avocado and we just flipped out at how great it was. And we just might make another salad for dinner tonight so we can have it again. That's how good it was. Btw, we went with just 1 cup of olive oil and I didn't add the parsley. Went high end on parm.
I made the recipe as instructed except, I used all romaine lettuce, green onion, and cherry tomatoes. I did not measure the toppings, but just added amounts that seemed right. Next time, i will definately add olives. This is a restaurant quality salad.
Everyone at our dinner party loved this salad. Next time I will not mix the entire dressing with the greens. There was some salad left over and by the next day it would have been mush. I made the dressing 2 days early for the flavors to meld and then let it come to room temp before tossing with the salad.
I just made the dressing and it came out delicious! This is going to be my go to dressing for company. I did use an immersion blender to mix it because the whisk wasn't cutting it. I used about a cup of oil, half evoo and half canola. I also added a pinch of sugar.
Loved it! This is great as a meal and makes a ton.
This is a great salad dressing. It is flavorful without being too salty or overpowering. I have not used the salad combination indicated here. I've used the dressing with a combination of cured olives, leaf lettuces, cucumbers, tomatoes, feta cheese and onion - all chopped fairly small so that every bite has a taste of everything. Great!
This was a really good salad! I halved the recipe, but ended up adding a lot more lettuce (I thought there was too much meat) so it still made enough for 2 entree servings, then left overs for lunch the next day. I didn't toss the dressing with the salad, just put it on top. Thanks for a yummy recipe!