Excellent....I doubled the sauce and added a can of artichoke hearts. I used basil pesto and add a bit more parmesean cheese. This option depends upon how much you like cheese. Taste and adjust has always been my way.

Reviewed On: Apr. 20, 2009

So many reviewers said follow jillybean14's suggestions - I finally found her on page 45. To help out, here is what she suggests: (1) add salt, pepper and garlic, (2)double the sauce but keep the cream cheese and worchestershire the same, (3) use Golden Mushroom, not Cream of Mushroom or don't make this at all, (4) reduce the cooking time to about 5-6 hrs. on low (5) add a "dollup" of sour cream when you add the cream cheese to get an extra "tang", (6) add a boullion cube, (7) add a half packet of onion soup mix, (8) serve over egg noodles (9) add sauteed mushrooms, about 1/2 an hour before serving.

Reviewed On: Mar. 3, 2009

I have been serving this salad for a few years and get rave reviews everytime. A couple of variations I have used, each with great success are, you can use any type of nuts you prefer,just make sure you roast them for the full flavor. I have also used "Almond Accents" found in the produce section, using your flavor preference, excellent. Broccoli slaw is very good also. If serving to a large crowd, toasted peanuts work very well and are a bit more economical (I made it to serve 90 for a SuperBowl party. I have never served it yet without requests for the recipe. Highly suggest you give it a try.

Reviewed On: Jul. 15, 2006