Reviewed: Mar. 23, 2012

Fabulous salad, very filling. My only caveat is to go light on the walnuts, since too many nuts can leave an aftertaste and take away from the great flavors in this salad. That's just my own taste, though. Overall, this is a delicious salad.

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Reviewer:

Rachel

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Reviewed: Dec. 26, 2010

This was so delicious it almost didn't need vinaigrette. I had no grape tomatoes so cut up small hothouse tomatoes instead. I also used the bulk spring salad greens as well as some romain hearts. Then I made a simple salad dressing of a very aged balsamic vinegar (which has an amazing sweet flavour) and a gourmet orange olive oil, salt and pepper and that made the salad perfect. I recommend you use a high quality vinaigrette or high quality ingredients to make your own. Be careful not to burn your pecans when you toast them in the cast iron pan!

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Reviewer:

cloudfall1

Home Town: Toronto, Ontario, Canada

Living In: Portland, Oregon, USA

Reviewed: Dec. 5, 2010

Love it! Would be great as a main meal with grilled chicken breast added. Next time I might add some red/orange/yellow pepper slices.

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Reviewer:

kkaatn

Cooking Level: Intermediate

Reviewed: Oct. 26, 2010

Very good salad made by my wife. Recommended.

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Reviewer:

Derek

Reviewed: Aug. 8, 2010

I love this fresh tasting salad! It is the perfect salad for the hot summer months. I don't always have pecans on hand and use whatever nuts I have on hand, pumpkin seeds usually but roasted almonds are a good crunchy choice too!

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Reviewer:

Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

Reviewed: May 19, 2010

I used the wholoe cucumber and more pecans. Delicious and simple! Topped with my favorite balsamic vinaigrette: Newman's Own. Yum

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Reviewer:

BECKY R

Cooking Level: Intermediate

Home Town: Palmer, Massachusetts, USA

Living In: Chicopee, Massachusetts, USA

Reviewed: Jan. 1, 2010

I made this recipe exactly as written, with no changes or substitutions, except I reduced the amount of blue cheese by 50 percent, because it was over-powering. While all the ingredients sounded wonderful together, this salad could have been saved using a different dressing. Just using balsamic vinegar alone as the sole dressing on this salad ruined it - it did not go with the salad at all. Only two out of 7 people liked the salad, but I think they were being polite. With a different dressing, this salad could have been saved. Good ingredients; with an expensive salad, I would highly recommend a different dressing.

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Reviewer:

LOISTOO

Cooking Level: Expert

Home Town: Randle, Washington, USA

Living In: Rochester, Washington, USA

Reviewed: Dec. 27, 2009

I made this for our family Christmas dinner. The only thing that I omitted was the cucumber - I didn't see how that would enhance the flavor of the salad with the blue cheese and toasted pecans. I used Paul Newman's Light Cranberry Walnut dressing. I think next time I would use a balsamic vinaigrette instead and add a little purple/red onion for a little more kick. Will definately make a again as it was a beautiful salad for the holiday! Thanks for the recipe!

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Reviewer:

BajaGirl61

Cooking Level: Intermediate

Living In: Batavia, Illinois, USA

Reviewed: Dec. 26, 2009

Whenever I try to make a salad on my own, the flavors don't seem to blend well so I decided to try following a recipe and this one was great. I just left out the cucumber- it's easy to add or leave out ingredients to your taste, but the nuts, cranberries and blue cheese made an excellent combination. The balsamic vinaigrette dressing is a must for a perfect salad. I made it for christmas dinner and everyone raved about it!

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Reviewer:

missyforbes

Reviewed: Dec. 21, 2009

Very good. Served it at a family dinner and many were going back for 2nd and 3rd helpings. I would make sure to add the balsamic vinaigrette just before serving because after a while the salad started to wilt. Or you could have it on the side and let people add it themselves.

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