As far as egg salad goes this is a 5-star winner. I used uncured bacon, having half the sodium of traditional bacon, and reduced the salt to 1/2 tsp. Additionally, I used bacon salt instead of table salt. I took it to a picnic and it was the hit of the day! Even my husband, who isn't an egg salad fan, liked it and wants me to make it again.

Reviewed On: Sep. 26, 2009

Yum! The process of baking the steaks in the oven makes the meat nicely tender. We love gravy, so I doubled it using a can of cream of chicken and a can of cream of mushroom soup. (The cream of chicken soup really does add a nice flavor.) We also adore mushrooms, so I sauteed a pound of fresh mushrooms to substitute for the canned mushrooms asked for in the recipe. I served this with greens and mashed potatoes and will make it again and again.

Reviewed On: Sep. 11, 2009

This salad is wonderful! I made it without substitutions, merely ommitting the salt. The combination of the sweet, toasted pecans and vinagrette, offsets the bite of the blue cheese and tart blueberries. Using raspberry vinegar, instead of ubiquitous balsamic, gives this salad an innovative and unique flair. I think the combination of ingredients as written is what elevates this salad from being just another, run of the mill fruit, nut, balsamic salad interpretaion.

Reviewed On: Aug. 4, 2009