"This is very good but I found that I had to "add a few things" because IMO it was a bit bland. So I add celery salt, garlic powder, Penzey's Mural of Flavor, Penzey's Mignonette, and a tsp of sugar. I agree with a previous review that the saffron doesn't seem to do anything so in the future I plan to leave it out. Also, I now skip the orzo - we"

"I followed this recipe exactly as written and when I tasted the dressing it was so bland that I had to add celery salt, celery seed, garlic powder, and it still was blah (plus, I made it several hours in advance and let it "set" in the refrigerator for the flavors to blend). I may try it again just to see if I did something wrong but I used good "

"This salad is so refreshing and delicious. I use a light olive oil in the citrus vinaigrette which IMO keeps the vinaigrette from being overpowered by the oil. I think if you don't like arugula and/or mint, you could leave those ingredients out (use mixed greens as a sub for arugula but I wouldn't sub anything for the mint). There are many kind"

"In "Back To Basics" Ina notes that she likes Callebaut and Valrhona chocolates which are available in specialty food stores. I use Ghiradelli which is easy to find in most supermarkets (I try to get them on sale).