Reviewed: Mar. 8, 2012

Very good. I will definitely be making this again. The flavors went together perfectly!

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Reviewer:

AmberBillerica

Cooking Level: Beginning

Home Town: San Jose, California, USA

Living In: Billerica, Massachusetts, USA

Reviewed: Oct. 11, 2011

Made my own balsamic vinaigrette. Made it with a HUGE bowl of romaine lettuce. We were having an "Italian night" so the seasoning on the BBQ pork chops was Italian, and I served it with lightly buttered fusili. Family raved over it!

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Reviewer:

Ursa

Cooking Level: Expert

Living In: Airdrie, Alberta, Canada

Reviewed: Sep. 17, 2011

I like this salad for lunch. It's not too heavy, and hits most of the food groups so nutrition is good. I use a reduced fat blue cheese to make it even more healthy.

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Reviewer:

mrscrazyed

Cooking Level: Expert

Living In: Pearce, Arizona, USA

Reviewed: Aug. 23, 2011

This was very good! Great flavors. I used pre-cooked bacon which made it a snap. I used Ken's Balsalmic vinaigrette on the apple and didn't have the time to marinate for a full hour. It was more like 20 minutes and it was still awesome! Thanks for a great salad!

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Reviewer:

slmcm

Reviewed: Mar. 15, 2011

Amazing! The only thing I will do different next time I make this is add more bacon, but that is only my personal preference. Great recipe, great flavor!

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Reviewer:

Ann

Cooking Level: Expert

Reviewed: Feb. 27, 2011

I thought this was super easy to make and flavorful...just not lovin' it, though.

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Reviewer:

Aloha

Reviewed: Feb. 21, 2011

Excellent, Used Cranberry Balsamic Dressing. No changes other then salad dressing.

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Reviewer:

Carl

Living In: Boquete, Chiriquí, Panama

Reviewed: Feb. 21, 2011

I've made a variation of this salad for years. I don't mix the apply and dressing first, I just pour the dressing on right before serving. I also add some dried cranberries and use leftover roast chicken rather than bacon. if you want a lighter salad, just leave out the chicken.

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Reviewer:

wildskykim

Reviewed: Feb. 7, 2011

This was really good. I candied the pecans and added some grapes.

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Reviewer:

Foodymom

Cooking Level: Intermediate

Living In: Norwalk, Ohio, USA

Reviewed: Nov. 3, 2010

I like to add finely sliced red onion - or even caramelized red onion to this recipe, it really adds yet another unique flavor. With balsamic, you never need this much dressing, but that is all according to each person's taste. :-)

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