i have made this recipe multiple times over the summer and people always ask me for the recipe. here are my changes: (1.) reduce oil to 1/3 cup (2.) use Bac-O's instead of bacon (for those who don't eat pork) (3.) use Maille brand dijon mustard (for those who don't want white wine in their mustard) (4.) bake the cashews for 9 mins at 350 degrees (they come out perfect and you don't have to stand over the stove) (5.) use a full cup of halved red grapes (6.) peel and slice up an entire bosc pear --- so delicious!

Reviewed On: Aug. 9, 2009

I just received an email from a friend telling me that she was "dreaming about" the tuna sandwiches I made for her the other day. My kids decided that this recipe was a "keeper". For those who care, the Tillamook brand of swiss cheese doesn't have any animal enzymes and the Maille brand of dijon mustard doesn't have any white wine. :)

Reviewed On: Jul. 18, 2009

I was surprised at how much my guests enjoyed this salad. One gentleman said, "I never thought I would love broccoli with grapes, but just leave me alone while I finish this up!" I submerged the broccoli in boiling water, let the water come back to a rolling boil, and then removed the broccoli --- that left the veggies with just the right texture. I think you should halve the salad dressing recipe because it made way too much. My salad turned out soupy when I poured most of the dressing on it, so I let it sit in the fridge for a few hours before taking it out, transferring it to a colander/sieve, and letting most of the dressing drain out. The salad looked and tasted much better with most of the dressing removed. I added the bacon bits (I used Bac-O's since we don't eat pork) and sunflower seeds in the end, eyeballing how much I wanted to add (since I think the recipe called for way too many sunflower seeds!). Enjoy; this recipe is a keeper.

Reviewed On: Feb. 16, 2009