Reviewed: Oct. 5, 2009

yum! I used red pears, didn't sugar coat the walnuts. Great fall salad!

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Lisa B

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2009

I love this salad. I made it last year and just saw the recipe again. So excited to make it this fall.

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LINGYV

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Reviewed: Jun. 3, 2009

This was a nice salad. I made the dressing as written but besides the mixed greens I added some arugula and 1 sheredded carrot that have to be used. I also used pecans instead of walnuts, just a preference. Oh, and just now that I'm writing my review I realized that I forgot to add blue cheese.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2009

It was good. Something different. I think if I make it again I would use a different dressing. I couldn't find the apricot nectar so I used pear nectar. Maybe the apricot would have been better.

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chicklet

Cooking Level: Expert

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Reviewed: Feb. 15, 2009

Pretty good, and pretty too. Way too much dressing for the size of the salad, and not everyone is a fan of blue cheese. Thanks for the recipe!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Jan. 18, 2009

The salad in and of itself is money. The dressing was disappointing, however. It is subtle, and sweet, which is problematic on a sweet salad because it makes the flavor difficult to distinguish. We kept adding more dressing, thinking we hadn't added enough initially. I would suggest using the dressing on a salad that does not have any sweet or fruity ingredients, which brings the flavor out better.

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dtepley

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Reviewed: Jan. 7, 2009

Excellent salad. I substituted feta for the blue cheese (some of the guests aren't fans) and it was great.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jan. 5, 2009

This salad was delicious. The candied walnuts were great with the fruit. I had peach nectar on hand, so I subbed that for the apricot in the dressing.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 19, 2008

Took this to a birthday luncheon and it was a big hit. Since it was impossible to find apricot nectar in anything smaller than a half gallon I subbed raw sugar and also subbed soy sauce for the salt in the dressing. I will definitely make this again.

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Cheryl Goyer

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Reviewed: Dec. 15, 2008

I made this salad because my mom was wanting a salad, but something other than a regular salad. This salad was a wonderful treat - we both loved it and will make again. Thanks for sharing! Tracy

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Tracy

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Nov. 25, 2008

I don't rate many recipes, but this one deserves 5-Stars. My guests LOVED it. They all said it was the best salad they've ever eaten, and commented that it was like eating dessert before the dinner. I agree, it's one of the best. I made it for the first time three weeks ago, and decided to make it for family at Thanksgiving. I made it just as the recipe said, without altering a thing. I recommend it to anyone for any meal. You may want to put the dressing on the side, because you'll want to eat this one for days afterwards.

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SERAPH_2000

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Reviewed: Nov. 25, 2008

I made this last night for a dinner party and everyone loved it! I used feta cheese, all natural no sugar apricot juice, and olive oil. I think for the future I will use pepper carmelized pecans instead and use much less olive oil. Also if you are looking for the salad to keep a little longer use frisee or any 'grassier' lettuce to avoid it from getting soggy too quickly.

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Katie DeLorme

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

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Reviewed: Nov. 22, 2008

Great salad!!!

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Faye

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Reviewed: Sep. 13, 2008

very easy! The dressing was perfect-- very light. Thanks for sharing.

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EILEENH1

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Reviewed: Jul. 30, 2008

Delicious! I followed this recipe to the letter except I used olive oil instead of the canola, and I only used 2 TBSP instead of the 1/3 cup. I loved everything about this salad, but next time I will serve the blue cheese on the side as I have several children that do not care for blue cheese, but loved the salad enough to still eat it, just picking out the unwanted cheese bits. We all agreed this one is a total keeper, and one I will be sure to make again and again. Thank you!

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MY7HUNGRYKIDS

Cooking Level: Expert

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Reviewed: Jul. 11, 2008

This is a wonderful recipe that gets gobbled up no matter what!You can also use canned fruit like pears or peaches and then use the "nectar' in the can for the dressing!Its a budget way to go but just as yummy!

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Sara

Cooking Level: Expert

Home Town: Napa, California, USA

Living In: Lumberton, North Carolina, USA

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Reviewed: Jul. 9, 2008

I made this salad on the weekend and it was a hugh it. Even my mother-in-law loved it lol. I added feta cheese, but otherwise made it exactly the same and was fantastic. Definitely a keeper.

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hygiene64

Cooking Level: Intermediate

Home Town: Sudbury, Ontario, Canada

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Reviewed: Mar. 23, 2008

I think this salad was great. I took it to a dinner party and it was gone in minutes. The only changes I made was I used cashews instead of walnuts and did not cook them in sugar. I also added Feta cheese instead of blue cheese. This is a keeper..thanks for sharing!

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