Reviewed: Sep. 29, 2009

I love this salad. I make it for dinner almost every week scaled down for two people. The only thing I do differently is saute the onion for a couple of minutes with the sausage. Thanks!

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Reviewer:

Jandree

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Reviewed: Feb. 6, 2009

I am giving this recipe a three because the dressing is very bitter. It had a really unpleasant taste and ruined a great salad. My husband had the salad without the dressing. He used bottled honey mustard and said this was one of the best salads he's had. If you make this skip the dressing. It ruins a great salad!

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Reviewer:

milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Oct. 14, 2008

This salad made a wonderful light Sunday night fall supper served with a nice crusty bread. The only change I made was to add just a touch of honey to the dressing. Very good!

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dixiedeb

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Reviewed: Oct. 11, 2008

thanks for this most interesting recipe. sorry i did change a couple of things but it was still good. i didn't have pecans so used walnuts; some of my friends don't like blue cheese (don't know what's wrong with them!!) so i used parmesan instead. worked a treat. but i AM going to make it with blue next time - at least a small one for those who are blue lovers!

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Reviewer:

sharkwoman

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Reviewed: Sep. 28, 2008

Outstanding! Don't change a thing!

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Reviewer:

Kalnems

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Sep. 23, 2008

Wonderful! I used pine nuts and baby Romaine because that's what I had. Go easy on the onion; it can be overpowering. I also added 1 tsp sugar to the dressing to cut some of the tartness. We'll definitely be making this again. Thanks for giving us a new way to use up a bunch of arugula!

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