3 Reviews

Yummmmmmy! We really enjoyed this salad. I halved the salad portion but kept the dressing true to measurment. I also used a bit less mint- only to my family's preference. I also had to substitute the Greek seasoning with dried oregano- which we had on hand. We served over baby greens and with crusty french bread. I think this salad would also be great with garbanzos! Really good recipe- thanks for sharing!

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hollyfrolly September 30, 2007

Made a half batch of this this morning for lunch today with a few minor adjustments, left out the mint as I don't like it and used dried basil, didn't have any greek seasoning either so left that out and cut down the mustard just a smidge. Was still very tasty with my adjustments and one I will make again. Thanks!

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**Mandy** February 20, 2007

This was really nice thank you. A great way to cheer up a store bought roasted chicken on a hot day, and use some of our fresh herbs. I was worried about all the vinegar and lemon, but I really loved the dressing-it was light and flavourful as you said. Two of us polished off a half recipe of this no worries, I wouldn't have liked to share it with a third person;-)

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JustJanS November 17, 2004
Roasted Chicken and Cannellini Bean Salad