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Showing 1-4 of 4
By Chef Bob #99
on December 28, 2010
Excellent mix of tastes and textures. Made it for Christmas dinner and everyone loved it. I will be making this one again!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Miriam B
on December 28, 2009
very tasty. I ran out of time at the last minute and had to throw it together out of what I had on hand - so I didn't make it quite as directed. (missed out the shallots altogether. used brown sugar instead of corn syrup, used a mixed pack of salad leaves, and used feta instead of blue cheese & honey instead of maple syrup). However, even with those changes the guests raved about it..people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 27, 2007
Great salad. I served for Christmas dinner, and it was loved by everyone. I used red onion instead of the shallots, and romaine instead of the bibb. I also subed feta cheese for the blue cheese, as I dont care for blue cheese. And I doubled the amount of dried cranberries, since I love them. It was nice to have a light tasting salad to go with a heavy meal.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 25, 2005
Wow! This was one of the best salads I've had in a long, long time. With the blend of colors it looks as good as it tastes, too. I couldn't find watercress so omitted it; in retrospect, I think fresh spinach would be a good sub for that and will definitely try that next time. The only other change in my salad was to substitute crumbled feta for the blue cheese, as I was not among blue cheese afficianados, lol. It worked very well and had a mellower flavor than the blue cheese would have, allowing the other toppings (especially the cranberries and pecans) to really shine. I wasn't exactly sure what result I was looking for when baking the pecans but after 45 minutes they were crisp and light and the coating had turned to something like a light toffee (and smelled divine) so I stopped there. They were SO good that the kids and I were having a hard time not eating them all while they were cooling. (Hint: do not let the pan/spoon cool down too much before you wash/soak them because that syrup hardens into stone, lol.) A full cup of pecans seemed like a bit much once we got to putting them on the lettuce so I used closer to 1/2-3/4 c and have saved the rest back for other salads. This has gone straight to the top of my salad recipes, especially during the holiday season when I have to take things for dinner parties. Thanks so much for posting this beautiful and tasty recipe!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (271 g)
Servings Per Recipe: 6