Servings: six to eight.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
For the best flavor, make this salad at least 1 hour and up to 3 hours before serving.
Easy and tasty!
I LOVE this salad; it's super easy to make and it tastes even better the next day. It's a great accompaniment to a variety of meats as well as other salads/vegetables. I also use the left over salad in tortillas. I am making it tonight as the "main" course served with roasted red cabbage and dinner rolls.
Overall a good result. The garlic and scallion taste was still very strong so I added a little bit of lemon juice.
Great salad. Easy to assemble and very tasty.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?