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very versatile recipe, I will use it often throughout the summer. This time, left out the corn and used shredded carrots instead, used tuna in water, sliced black olives and added pickled beets. Left every thing else as called for and cut the recipe in half, still had some left to take for lunch the next day. A very nice salad for a very hot day!! and a good combination of flavours! Thanks for sharing canarygirl.
What a gorgeous salad! So full of bright colors and very appealing to the taste buds. I left out the tuna this time, only because I was already serving this with fish and thought it would be overkill. I can't wait to try it again - this is a great company salad.
This was a great addition to my Spanish themed meal- I used romaine, grape tomatoes, avocado, pickled beets, black olives, corn, diced red onion, and cucumbers. Everyone loved the chance to make their own salad. I will be doing this one again! Thanks CG
This looked like a painting on the platter, it was so pretty. I used all the ingredients as suggested but drizzled a lemon infused olive oil and the vinegar over it all. The anchovy stuffed olives are one of our favourites and were delicious with it. We ate this with my Chorizo, Shrimp and Rice and olive bread.