By PaulaG on April 12, 2005
Photo by Rita~
Photo by Rita~
"This delightful salad is easy to prepare and a wonderful and light addition to any meal."
Serving Size: 1 (234 g)
Servings Per Recipe: 4
"I am rating the dressing, not the salad as a whole. Delicious, but I found I needed 1/2 cup of olive oil, instead of the 1/4 it called for when using on a lettuce, pepper, tomato and feta salad. Nice southwestern flair!"
"I loved this salad; it's the perfect blend of tart, salty and tangy for me. The soft blandness of the avocado, hard-cooked egg and mushrooms are perfect companions to the slightly acidic tomato, sweet basil and salty cheese. I really liked the tart vinaigrette itself and plan to use it on other salads as well. This was an outstanding recipe; thanks so much!"
"Delightful! I enjoyed this well balanced, refreshing salad. The only thing, I sauteed my shitake mushrooms before adding to the salad. They are not to be eaten raw from the research I`ve done. I used herb and pepper goat cheese in place of the feta. It gave a nice creaminess to the salad. The vinaigrette was nice and light. The lime yummy! I cut the black pepper to 1/2 teaspoon and blended it in the blender."
"My DH was looking very worried about the amount of fresh basil he saw me picking as we have a basil glut and he is very sick of this particular herb. However once he dared try this salad he quite liked it as there were plenty of other flavours so the basil did not dominate. Despite the amount the basil flavour is subtle. The shiitake mushrooms were a very nice touch in this recipe and worth effort. And the viniagrette is a very nice one. I used an Asian spinach for the spinach which worked well. Great RSC effort!"
"This was an excellent salad. The dressing is very tart. "