This was a super idea! It really made a "salad night" into something fun instead of blah. I added finely sliced red peppers and almonds instead of walnuts. A handful of craisins made for another fruity touch. When it came to the dressing, I didn't have orange juice, so I used a tablespoon of lemon juice and about a tablespoon of sugar to make it not so sour. I also roasted a whole head of garlic and put the cloves in with the dressing at the end and poured the whole mixture over the salad. I appreciated that this made a small amount of dressing, so I didn't feel bad tossing it with the salad instead of keeping it on the side as I normally would do. We'll definitely do this again, thanks!

I really like this recipe. I've added nutmeg as another great spice in addition to the cinnamon. And like other commenters, I've added more water to make the consistency more what I expected. If you get too much water, just cook it down a bit longer and you get an even nicer syrupy consistency. This works well on top of waffles, crepes, and I'm excited to try it on top of French Toast soon too.

I followed the advice of some of the others here and doubled the eggs. We also used Morningstar Sausage Links for a vegetarian version and that worked really well!