I made this recipe for "Floret Salad" the other night when we were making barbecued chicken. It was excellent. I did add diced red bell pepper as suggested as a variation by the originator of the recipe. Also I used vidalia onion, not purple onion, because that was what I had on hand. My only comment is that I think it had way too much sauce. I would cut the sauce amount down. I also think this would be excellent with bacon added. But then again, what is not excellent with bacon? I am definitely adding this to the Master List.
*Update: made this again on 6/8/13 and used minced shallot in place of the onion. Used a little bit less sauce and it was very good!
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2 comments:
I want to try this salad, I think I might like the sour cream in the suace. Most of these recipes have too much sauce for me. I have found that I start by using half, then slowly add to my taste. I also like adding craisins.
Yes, I think the sauce could be cut down to at least 2/3, maybe even 1/2.
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