Reviewed: Nov. 4, 2009

This was fantastic! I wanted to do something different ofr our salad with dinner. I had to use pecans instead of walnuts and used brown sugar instead of regular. I did cook the nuts in the toaster over and I left them a little too long, but they were still fabulous. I used romaine and the mixed greens (msclun mix). I did also add some red onion for just a little zing. The only thing I didn't do out of pure laziness was make the dressing. I taste tested with Raspberry Honey Vinaigrette and Lemon Poppyseed and the Lemon Poppyseed was the winner. Husband didn't have any - not his kind of salad, but that's fine I plan on eating every last bite. I had two servings if this instead of more of the main dish. Came together super easy (even easier if I pre-make the nights and store them) so I will definitely make this again! Thanks for sharing!

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CUTIEAKC

Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada

Living In: Winchester, Ontario, Canada

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Reviewed: Jul. 20, 2009

Surely the oil was inadvertantly omitted from this recipe. Probably 1 to 1-1/2 cups based on this serving twelve. Usually one ounce sressing per serving and the recipe has a very small amt of dressing for 12 servings. Similar recipes have 1/4 cup oil per tablespoon vinegar.

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cooper

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Reviewed: Feb. 26, 2009

Really, really good, with modifications to the dressing. I followed one reviewer's advice and used 2 Tbsp. of vinegar and added 6 Tbsp. of olive oil. It was less tangy than I like, so in the future I would probably do more vinegar and less oil. I used pink lady apples, which are crisp and tart, and they paired really well with the feta and the dressing.

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steph

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Reviewed: Jan. 11, 2009

Great recipe! I accidentally burned the walnuts... forgot to turn them every five minutes. So for the second batch, I only left the walnuts in the oven for about 7 minutes and they turned out good. I served it with Newman's light Raspberry and Walnut dressing. I took this to a dinner party and the salad bowl was empty by the end. Everyone went back for a second helping. Thanks for the recipe!

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Risha

Cooking Level: Intermediate

Living In: Washington, D.C., USA

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Reviewed: Nov. 21, 2008

This is always a big hit whenever I serve it, many people ask for the recipe. I did alter it a bit, I added a 1/2 cup of dried cranberries and used poppyseed dressing instead of the dressing in the recipe. Very delicious!

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Vanessa

Cooking Level: Expert

Living In: Belmont, California, USA

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Reviewed: Nov. 1, 2008

I loved this salad. I made a few changes. I left out the red leaf lettuce and the red apple. I used 3 tbsp of red wine vinegar and 2 tbsp of olive oil as per others suggestions. I left the minced onion out of the dressing as well. My husband found it "different" but he ended up going back for 2nds and 3rds.

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AmberC2

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

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Reviewed: Feb. 18, 2008

I made this before I read any of the reviews. I thought it was a misprint since it didn't have any oil, so I did add 1 1/2 TBS oil. My husband loved it, but he likes things very tangy. I will add more olive oil next time. Will definitely make again.

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jmh

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Reviewed: Nov. 19, 2007

This recipe its great but its forgeting to add the olive oil to the dressing.....i've been making it for years and the original recipe comes with olive oil....about 6 tablespoons...and only 2 tablespoons of wine vinegar...next time you make it try it like that and you will see its great!!!!

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Kari

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Reviewed: Sep. 24, 2007

The combination of feta, apples and pecans is delicious. The dressing was awful. Way too tart. I think I'll try a raspberry vinaigrette next time.

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Stephanie Cruson

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Reviewed: Apr. 8, 2007

This salad was amazing. I made it for a Valentines Day party and everyone loved it! I also substituted the dressing it tells you to make for lemon poppy seed dressing. YUM!

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THEBEESKNEES1

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Reviewed: Mar. 5, 2007

Per the other suggestions I made my own dressing and it turned out pretty well.

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reezie15

Cooking Level: Intermediate

Home Town: Schaumburg, Illinois, USA

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Reviewed: Feb. 28, 2007

This salad didn't really work for me. I'll keep experimenting.

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Elizabeth P

Cooking Level: Beginning

Home Town: Saint Louis, Missouri, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 26, 2007

I really liked this salad but the dressing was a little overpowering to the taste buds. I will try something on the sweeter side next time.

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Susan G

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Reviewed: Feb. 9, 2007

The salas was great! Used a poppyseed dressing purchased from the store. Will definately make again.

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Dawn Gentry from Atlanta

Cooking Level: Expert

Home Town: Gulf Shores, Alabama, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 12, 2007

a keeper. will make again. both my husband and i loved it.

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Jan. 12, 2007

This was delicious. Took it to a covered dish lunch - no leftovers! Did use a poppy seed drsg. as suggested by a reviewer (found the recipe for the drsg. here too). Will definitely make again.

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TOTTENI

Cooking Level: Expert

Home Town: Rising Sun, Maryland, USA

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Reviewed: Jan. 12, 2007

The salad is excellent and the walnuts are a perfect touch. I was also hesitant about the sugar/pepper combination but was pleasantly surprised. The dressing is TERRIBLE. It's very sour-there is too strong a proportion of vinegar to everything else. I tried rescuing it by cutting it with a little oil and adding more sugar but in the end I threw it out and we all ate the salad with no dressing. Fortunately it's a good enough salad to stand on its own but I will be trying something else next time.

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MISSJEN

Cooking Level: Expert

Home Town: Newbury Park, California, USA

Living In: Mesa, Arizona, USA

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Reviewed: Nov. 1, 2006

I made this salad this morning, exactly as written, for a funeral lunch. The walnut portion of the recipe was very good. However, the dressing was bad -- way too sharp. Other women working with me agreed -- one woman suggested using a bottled poppyseed dressing, which I will do next time. I should have trusted my instincts. The dressing tasted too strong after I made it, but I convinced myself it would blend well with the sweetness of the apples.

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JANIEJANIE

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Reviewed: Oct. 30, 2006

A friend of mine made this salad but used a homemade sweet poppyseed dressing. So good! I'm pleased to find the salad part of the recipe here. Next, I'll need to beg the dressing recipe out of her (...or maybe find it here too?!).

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Oct. 23, 2006

This is a great salad recipe. I was a little skeptical about the sugar-pepper combination on the walnuts and the oil-free dressing, but it was really delicious. The only change I made was adding a little more mustard to the dressing. My guests really liked this one! Thanks.

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