The dressing was fabulous - the actual salad was just OK. I made 1/2 the amount of the dressing (and used about only half of that. I added some fresh minced garlic and 2 tsp. finely chopped basil to the dressing. i refrigerated that for a couple of hours to all for the flavors to blend. I love the sweet and tangy taste of the dressing and prefer lemon juice to vinegar in dressings. As for the salad itself - I did not peel the fruit - as I wanted the peel to add color to the salad. I thinly sliced the fruit and let them sit in 2 tsp. lemon juice to make sure it would not brown/oxidize until I was ready to put the salad together. I left out the swiss cheese, but added a sliced red onion. I guess I did not like the pears and apples in my salad - I prefer vegetables in my salad. if I make it again - I will substitute red, and yellow peppers for the pears and apples. I would keep the craisins and toss in a can of drained manderine oranges
Date Posted: Nov. 12, 2008
Cooking Level: Intermediate
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