This is sooo good! I could live on this salad. I use spinach leaves, that's what I usually have on hand and I think it's healthier. When I make the nuts, I use walnuts and roast them with 1-2 tsp sugar in a light colored (silver) skillet. If you use a teflon pan, you won't know when the sugar is browning until it smells burnt and it's too late. If you use warm walnuts, it enhances the blue cheese. If you were making for a large group, that wouldn't work, but I can turn this out for a quick lunch just for me.

Reviewed On: Feb. 9, 2009

So good! I used half of a yellow apple, almonds, sour cream (just a TB) and cranberries. Served with lettuce on a whole grain tortilla, it was great! Definitely a keeper because I'll use whatever I have on hand and play with the recipe.

Reviewed On: Aug. 15, 2008

Usually I don't review a recipe when I make changes, but this was so good and easy. I used less brown sugar than the recipe called for and added ginger and garlic as others have suggested. As I was assembling my kabobs, it started downpouring outside, so instead of grilling, I cooked the chicken on the stovetop and added the marinade a little at a time (used just a portion). I threw in pineapple, green pepper and red onion and served over brown rice. It was delicious!

Reviewed On: Aug. 15, 2008