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The reviewer gave this recipe 3 stars. This recipe averages a 3.8 star rating.
Reviewed: Nov. 7, 2006
Loved the idea, but I made a few changes. Took out the grapes and added cold, roasted pumpkin, swapped pumpkin seeds for sunflower and used homemade blue cheese dressing. Perfect side dish for BBQ rump steak with a glass of unwooded chardonnay!
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Reviewer:

Belle
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The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed: Oct. 12, 2006
No doubt about it; this is certainly a very unique salad. I wasn't quite sure what the purpose was of using a blue cheese dressing if the cheese was already in the salad. As another reviewer suggested, I opted for a raspberry dressing and sunflower seeds. The pumpkin seeds seemed a bit chewy for this. Either way, really delicious and thanks!
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Reviewer:

LINDA MCLEAN
Photo by LINDA MCLEAN
Cooking Level: Expert
Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed: Jul. 22, 2006
This is a good salad and my rating is based on this version. But my favorite way to have this salad is to replace the blue cheese dressing with a vinaigrette...preferably a raspberry viniagrette. You can also replace the blue cheese with gorgonzola. Try it and you will like.
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Reviewer:

apedawn
Photo by apedawn
Cooking Level: Intermediate
Living In: D'iberville, Mississippi, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed: Jul. 21, 2006
Really good! The only change I made was to substitute toasted sunflower seeds for pumpkin.
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Reviewer:

BCORTE
Cooking Level: Expert
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