There are too many reviews for me to read, so this is my 2 cents worth, even if I am repeating other reviewers. I add a few shakes of sesame oil to the oil/vinegar (I use white vinegar), I use toasted/browned (in melted butter) almond slivers instead of the cashews, a couple of tablespoons of toasted sesame seeds, and just to change things up a bit, I also use salad shrimp, thawed, and toss it in a sealed baggie with the dressing. The shrimp kind of marinades in the dressing. When it is time to assemble, I grab my bag(s) of shredded cabbage, the mixed bag of crunchies, and the dressing; add all to a good size bowl/container and toss. There should be a warning though: this salad is addictive!

I substituted Heath English Toffee Bits/Milk Chocolate Toffee Bits for the chocolate chips. I sprinkled the top, after baking, with the entire 8 oz. bag, and lightly pressed them into place. Looks like a real confectioners treat!

I am known as a ShortCutCook, and I ALWAYS substitute canned spinach for the fresh or frozen. The recipe is very forgiving; you can use mayo or sour cream or half of both, dump cheeses in like crazy, and, if short, I also use jarred cheese sauces. It just makes it creamier. I also do a garlic overload. This recipe is so easy and you can customize it continually.