I used leftover coleslaw dressing for the creamy salad dressing ingredient. Also, I found canned sliced black olives with jalapeños, so I used those. This salad was a hit, especially with my vegetarian daughter. I'll definitely make this again!
Not my favorite. Not crispy & too oily.
This was easy and relatively quick to make. Great use for leftover mushrooms! I’ll definitely make this again!
I didn’t have much liquid left after two rounds of simmering for 45 minutes each, but the greens were delicious. My husband couldn’t wait to eat seconds!
Quick and easy. I already had an onion sliced, so I used that a 10 oz bag of spinach, and the remainder of a bag o chopped pecans. It didn’t even need salt!