Reviewed: Jul. 3, 2008

Scrumptious!! I also added some thin sliced red onion. Loved the flavors of the sweet berries, tangy blue cheese and the red onion...sounds wierd, but really great contrasts of flavor!! Will make again.

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SLJ6

	Cooking Level: Expert Home Town: Florham Park, New Jersey, USA Living In: Roxbury Township, New Jersey, USA
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Reviewed: Jun. 17, 2008

Great recipe! I used olive oil and balsamic. Sweetened it with Stevia instead of sugar. Used feta cheese instead of blue. Still was GREAT! Had more of an "adult" flavor - my nine year old twins turned up their noses. Adults loved it!

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angela

	Cooking Level: Expert Home Town: Estacada, Oregon, USA Living In: Olympia, Washington, USA
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Reviewed: Jun. 11, 2008

This recipe served as great jumping off point. I had a lot of spinach, pecans and blueberries. I made substitutions based on what I had on hand. I made the dressing with 1/4 cup oil, 1/4 cup balsamic vinegar, 1/4 cup of diet cranraspberry juice, 1 tablespoon of honey and 2 teaspoons of spicy brown mustard. I used grated Dubliner cheese instead of Bleu. I also added some marinated artichoke hearts which I probably won't add again. The recipe doesn't call for them but just an FYI.

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allyson

	Cooking Level: Expert Home Town: Toronto, Ontario, Canada Living In: Phoenix, Arizona, USA
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Reviewed: Jun. 10, 2008

Such an easy and refreshing salad! I omitted the dressing and bought Kraft Light Raspberry Vinaigrette dressing. The colors of the salad and the red of the dressing made it look beautiful too! I plan to make this a lot this summer!

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Lori L.

	Cooking Level: Intermediate Home Town: Lynchburg, Virginia, USA Living In: Fredericksburg, Virginia, USA
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Reviewed: Jun. 8, 2008

incredibly delish

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MissyLynn


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Reviewed: Jun. 1, 2008

I made this salad last Christmas for our potluck at work, everyone raved. Now I bring it to every event at work...by request! I used twice the spinach and the last time I made it I used raspberry balsamic vinegar....it was the best one yet.

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caresarn

	Cooking Level: Beginning
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Reviewed: May 26, 2008

Excellent flavour, presents beautifully. Great with goats cheese as well. Thanks! This one is a beaut!

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Raine


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Reviewed: May 20, 2008

Very good. I also substituded sunflower seeds. Wife loved it.

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FLYBYNITE


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Reviewed: Apr. 27, 2008

This was so yummy! I didn't have bleu cheese so I used reduced-fat feta. The pecans were a MUST...made the salad excellent! Everyone asked for the recipe!

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BONNERSF


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Reviewed: Apr. 5, 2008

Excellent salad. I also add mandarin oranges. Yummy!

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MrsBirkey


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Reviewed: Apr. 3, 2008

Wow, this was delicious! We absolutely loved it! I used walnuts & balsamic vinegar because that's what I had on hand. I also had frozen blueberries, so just thawed some out & they worked just fine. We will definately be having this again!

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Housie

	Cooking Level: Expert Living In: Dallas, Georgia, USA
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Reviewed: Mar. 10, 2008

This salad was sooo very yummy. I enjoyed every bite.

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J3NNIF3R9

	Cooking Level: Beginning Home Town: Santa Rosa, California, USA
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Reviewed: Mar. 2, 2008

oh yum!!! This recipe is great . I made it for a get together and I was a little nervous cause I hadn't tried it before but there was not much left as I was leaving and a lot of people told me they enjoyed it. I used olive oil and balsalmic vineger( couldn't find rasberry)and used walnuts instead of pecans. Very good, healthy, antioxident rich salad. I will be making it many more times.

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valerie

	Cooking Level: Intermediate Home Town: Rialto, California, USA Living In: Highland, California, USA
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Reviewed: Feb. 28, 2008

I originally looked for a unique salad recipe to accompany a vegetarian menu. My son is vegetarian, however no one else was. Everyone thought this salad was wonderful and wanted the recipe. It would also be delicious with feta cheese.

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Jamie

	Cooking Level: Expert Living In: Auburn, Maine, USA
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Reviewed: Jan. 17, 2008

YUMMMMMM!!!!!!!! I've been on a total salad kick, and this recipe was perfect!!!! I left the recipe at work though, so I made a different dressing- 1/2 cup of veggie or olive oil, 1/4 cup raspberry vinegar, 1/2 onion, 2 garlic cloves, salt, fresh ground pepper, blended in food processor. DELICIOUS!!!! LOVE the blueberries, I used walnuts instead of pecans, and I used Feta cheese instead of blue cheese. I also added chopped pears and red onions- can't get enough of it!!!

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Lindsay Lu

	Cooking Level: Expert Home Town: Saint Louis, Missouri, USA Living In: Sacramento, California, USA
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Reviewed: Jan. 14, 2008

Great recipe!!! I eat this almost every week now!!

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Mandi Snow


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Reviewed: Jan. 13, 2008

Awesome!!! Used toasted pine nuts, x virgin oil oil and doubled up on the dijon mustard. Rave reviews from all! A Keeper!!!

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: )

	Cooking Level: Expert Home Town: Grosse Ile, Michigan, USA
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Reviewed: Dec. 19, 2007

I tried this at a couple of Christmas dinner parties that I was assigned salad. It was a hit at both places. It is a surprise and a change from the same old, same old salad that people normally have.

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JESSICADEZ


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Reviewed: Nov. 29, 2007

Surprisingly a really good salad! I don't really like blue cheese and I wasn't sure if it would go with blueberries, but - it did! I used extra virgin olive oil instead of vegetable oil and it turned out really good! Will definitely be making this salad over and over again!

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Sonia

	Cooking Level: Intermediate Home Town: Torrance, California, USA Living In: Los Angeles, California, USA
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