Reviewed: Mar. 24, 2006

Nice change of pace salad. I did what other reviewers did and added chicken and almonds. I used green olives instead of black because I dont like them. I absolutely love green olives in salads. Great recipe to make variations as seasons change. Will make again and add cherry tomatoes from the garden when they are ready.

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Reviewer:

MAZZO

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Panama City Beach, Florida, USA

Reviewed: Mar. 15, 2006

A fantastic salad that's easy to make and tastes "gourmet" compared to a typical iceberg or romaine lettuce salad. I do not like olives so I exclude and I usually add cherry tomatoes and crushed walnuts. I've made several times and always take the leftovers with me for lunch the next day!

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Reviewer:

MegsyEv

Cooking Level: Intermediate

Home Town: Muncy, Pennsylvania, USA

Living In: Chicago, Illinois, USA

Reviewed: Dec. 26, 2005

Very good and quite easy. I added some toasted pecans for crunch. I rated it 4/5 instead of 5/5 only because I think the success of this recipe is almost entirely dependent on the quality of dressing you use. If you have a balsamic vinaigrette that you love, then you'll probably love this recipe, but if you experiment and get a dressing you don't like, it won't matter how good everything else is. Overall great salad, I'll definitely make it again!

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Reviewer:

catht

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Dec. 5, 2005

Very good! Didn't use olives or onions because I didn't have any. I think I'd add onions next time if I had them, but not the olives. It's great how we had it! Added almonds. Will definitely make this again.

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Reviewer:

StaceyL

Reviewed: Sep. 18, 2005

Good salad. My husband said it was one of the best salads he's ever had so of course it's 5 stars and a keeper for me!

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7 users found this review helpful

Reviewer:

DTSCEP

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

Reviewed: Aug. 24, 2005

Surprisingly EXCELLENT! I have to admit, I typically stay away from recipes that are submitted by brand names. However this one was great! I did grill some salmon and laid on top of the salad. I also added pecan pieces. This would be an excellent meal to serve to guests when you are on a short notice. Tres Bien!

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Reviewer:

Jenny

Cooking Level: Expert

Living In: Austin, Texas, USA

Reviewed: Jan. 17, 2005

Nice and easy salad-this goes really well with poultry or pork.

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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Jul. 7, 2004

excellent

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6 users found this review helpful

Reviewer:

SNIGHT

Reviewed: May 8, 2004

Great salad. Wasn't sure whether to add green or black olives so I bumped up the picture size and saw that black olives were used. That's what I did. This is a great salad. I am very used to the mandarin orange/red onion/blue cheese kind of salad and was expecting it to taste like that. Wrong. It was totally different but equally as enjoyable. Went great with Campus Oaks Zinfindal, though you should really never drink any wine with salad because of the acid levels from dressings can change the taste of the wine dramatically. This was a great exception to the rule.

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Reviewer:

JDVMD

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

Reviewed: Mar. 26, 2004

I modify this to make my own version of Wendy's Mandarin Chicken salad. I add chicken and a half cup of almonds, and omit the onion and olives. This is my favorite salad by far.

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