Reviewed: Aug. 31, 2009

Lot of work but it was delicious. I used almonds instead of pecans and left them whole as I was in a hurry.

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Reviewed: Jul. 31, 2009

This was one of the best salads I've EVER had. SOOOOOOOOOO GOOD!!!!!!!!! When I do this again, I will decrease the butter when I make the pecans. I cooked them on parchment lined paper on a cookie sheet- and just let them cook there and broke them apart after they had cooled and solidified. DELICIOUS!

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Jul. 17, 2009

This is one of the best salads I have ever made, served and ate. I made it for a company retreat and everyone ate it and loved it. I put the salad in a large platter and lined the fruit on top then added pecans and Italian chesse. I added fresh pineapple. I sever the dressing on the side and grilled the chicken and seved it on the side I coated it with olive oil and and Montreal seasoning for Chicken and then gilled it. It was wnderful and I would make it over and over again. The best.

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Btwohy

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Reviewed: Jul. 7, 2009

This recipe is just awesome. I made it exactly like the recipe says. I used strawberries, grapes and blueberries. I also used Newman's Own Honey Mustard dressing which is so yummy. My husband hates fruity salads and he said this was just perfect for a hot day!

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dancer2mom

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Jun. 16, 2008

Loved it but gave it 4 stars bez I am confused about the pecans. My pecans came out very "goopy", and I baked them twice as long as recipe calls for, just to try and get them to crisp up. Maybe cutting butter in half will help? Also, if I refrigerated, they were less goopy, but stuck together and I had to hammer them apart, and if I didn't refrigerate, they got all sloopy and gooey again and looked very unpleasant. Anyways, do they need to be refrigerated to be safe to eat? Somehow I didn't feel comfortable leaving them out. I will keep this recipe but perhaps look for a different recipe for the "candied" pecans.

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Evie

Home Town: Toronto, Ontario, Canada

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Reviewed: Jun. 29, 2007

It was a real winner with all the people I served at lunch (men and women). Everyone had 2nds. I added Gorgonzola cheese, which really added the flavor. Served w/ italian sliced bread. The nuts are the real flavor.

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skeller

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Reviewed: Jun. 16, 2007

Wonderful. We added some crumbled feta cheese, and it added a nice twang.

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spacecadet0512

Cooking Level: Intermediate

Home Town: Holly Pond, Alabama, USA

Living In: Sipsey, Alabama, USA

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Reviewed: Nov. 20, 2006

This is soooo tasty...When I give pecans as a gift this year, I will also give a copy of this recipe...

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Apr. 18, 2006

This is a wonderful salad! The pecans have so much flavor and go great with the chicken, grapes and fruit. Next time I will cut the butter in half though. Instead of baking the chicken with greek seasoning we barbecued it with some Grill Mates Montreal Chicken seasoning because my husband wanted to grill. And I didn't have any honey mustard dressing, so I used raspberry poppy seed vinaigrette, which was perfect. I had red grapes, strawberries and raspberries for the salad. Yum and perfect for summer.

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