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Showing 1-3 of 3
on November 29, 2006
Just made this and am letting it sit in the fridge for a bit to meld the flavors but it is already outstandingly delicious. I cut it down by 1/3 to make enough for just my DH and myself for a couple of days. I also took the liberty of adding about 1/4 cup or less of bleu cheese crumbles because we love bleu cheese and it sounded like it would compliment the rest of the ingredients. It did! My chicken breasts were baked with tarragon sprinkled on top which, IMHO, the tarragon also added to an already delicious recipe. Thanks JenSoCalifornia Franklin, for a great recipe!person 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 May 25, 2005
This was a huge hit a a recent church function! Everyone was raving about it and I gave the recipe away to 3 ladies. I served it with sliced bread, but I am going to serve with pitas next time. Really attractive presentation with the bowl lined with romaine leaves. Thanks!person 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
By Chef #171458
on November 06, 2004
This recipe is easy, savory, & healthy for year round occasions from Sunday brunch to Sunday football. I serve it with fresh, sliced crusty or grainy bread as a sandwich or on the side. For a crowd, I line a bowl with romaine lettuce and fold the salad on top. Both appetizing and nutritious. Many thanks!person 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 (151 g)
Servings Per Recipe: 20
The following items or measurements are not included: