Reviewed: Oct. 6, 2008

I've made this salad more times than I can count and am asked for the recipe every time I make it. As for the amount of spinach, I just eyeball it, depending on the number of people I'm serving. I don't use all of the red onion or sugar called for when preparing the dressing as it is sweet enough with about half to 2/3 the amt. of sugar. Also, I find the onion flavor too overpowering if I use the amt. called for (prob use about half). Otherwise, I keep everything the same and end up with a good bit of extra dressing to use later. It's so good you could make a meal off of this salad!

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Gina

Cooking Level: Intermediate

Home Town: Roswell, Georgia, USA

Living In: Marietta, Georgia, USA

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Reviewed: Sep. 25, 2008

one of the comments was that everytime she took it to a potluck, it was all eaten up. That's true, I made it last night and we ate it all up it was so fantastic. This is definitely a keepeer.

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HO

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Reviewed: Sep. 24, 2008

I and my family love this salad, I don't change a thing it is perfect the way it is.

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BARBCARP

Cooking Level: Expert

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Reviewed: Sep. 23, 2008

My family loved this recipe! I didn't use croutons or mushrooms, but still tasted great. I'm making it for the 3rd time in a week. (1 for family, 1 for in-laws and now 1 for party)I always have left over dressing as you don't want to soak the spinach just drizzle it.

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Tricia

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Sep. 18, 2008

next time I will put less sugar in it. it's a bit too sweet. otherwise, it's a very nice dressing. love it.

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CORINNA168

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Reviewed: Aug. 28, 2008

Very good salad. I used balsamic vinegar instead of cider and that worked well. I did cut the sugar in half and used a sweet onion. Thanks.

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PATRICIA1944

Cooking Level: Expert

Home Town: Plainville, Connecticut, USA

Living In: Gainesville, Florida, USA

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Reviewed: Aug. 26, 2008

This was great! I really enjoyed the dressing.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jul. 6, 2008

Very good salad. I did cut back on the sugar required. I will make this one again this week. Thanks for sharing

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CONEHEADKC

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Calgary, Alberta, Canada

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Reviewed: Jun. 8, 2008

excellent.

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VREEVE

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Reviewed: May 3, 2008

I absolutly love this recipe and it is so good to bring to parties or dinners! The only thing that I would recommend is to wait and toss the dressing into the salad until right before serving so it doesn't get "soggy".

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chelsea

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Draper, Utah, USA

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Reviewed: Mar. 27, 2008

I tried this receipe for Easter lunch. There were 15 of us and there were no left overs. It was WONDERFUL!!!!! The only thing I changed was to add halves of Grape tomotoes. Everyone asked for the receipe.

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Linda D

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Reviewed: Mar. 15, 2008

Had this for Mom's birthday dinner and because the onions are blended, it was a hit. We went a little easy on the egggs and only used one bag of baby spinach.

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annabanana23

Home Town: Dekalb, Illinois, USA

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Reviewed: Mar. 11, 2008

I got this recipe in 2001 and have been using it ever since I am always asked to bring it to get togethers or make it for holidays and asked for the recipe it is delicous! I use a red onion. I have also made the dressing using Splenda and it came out just as good. I have added other veggies like cherry tomatoes cut in half and small cubed cucumbers

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Amy

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Reviewed: Feb. 24, 2008

This salad is fantastic. It is even better the next day. The one thing I recommend is to keep the dressing on the side so that you can store any left overs for the following day.

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Eric

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 16, 2008

Made this for a church event and I got way more dressing than I needed. My dressing was very thick and kind of lumpy which wasn't as pretty as I would have preferred, but yummy nonetheless.

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Liz

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Reviewed: Feb. 12, 2008

LOVE IT!!!

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dafjdf

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Reviewed: Jan. 19, 2008

This salad is sooo yummy!! The only thing is I made it in the morning to take to an afternoon family get-to-gether, and it wasnt NEAR as good after it sat in the fridge all day. So this is one of those salads you serve soon after you make it. But seriously devine when it was fresh!! I also cut back the oil to 1/2 of what it suggessted. MMMMM!!

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cookingpooper

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

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Reviewed: Jan. 3, 2008

Fantastic!! Everyone loved it and I had many requests for the recipe!

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QMCASEY

Cooking Level: Expert

Home Town: Jefferson City, Missouri, USA

Living In: Portland, Oregon, USA

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Reviewed: Dec. 27, 2007

Easy peasy - and quite good. I don't care for overly sweet dressing, so I cut most of the sugar and still got raves.

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Abby K.

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Reviewed: Dec. 12, 2007

We really enjoyed this salad. I served it as a main dish with parmesan crescent rolls. I added some avocado and next time will throw in some tomato. I used a small yellow onion for the dressing and it was a little strong. I'd recommend either a little less onion or maybe a sweet onion.

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