Reviewed: Nov. 4, 2009

This is so fast and easy - although I hate halving grapes. My kids don't like many vegetables, so hiding a cucumber in this was pretty ingenious. They are eating it now, and have no idea there's a vegetable in it! I used almonds instead of walnuts, and had to leave out the parsley, I forgot it when I went to the store. But the "dressing" is just great!

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Reviewer:

Nicki G

Cooking Level: Intermediate

Home Town: Oxford, Indiana, USA

Living In: Lafayette, Indiana, USA

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Reviewed: Oct. 26, 2009

Very simple and very good.

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patti

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Reviewed: Jul. 20, 2009

I love the dressing

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erinf31

Cooking Level: Intermediate

Home Town: Swift Current, Saskatchewan, Canada

Living In: Kamloops, British Columbia, Canada

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Reviewed: Jun. 15, 2009

I took a chance on this salad when I was looking for something different to serve for a women's gathering, preferably using a cucumber that was languishing in the fridge. I loved it! Admittedly, I made some changes, because when I opened my sour cream carton, I discovered I only had 1/4 cup left. So ... I rounded it out with 1/4 cup fat free salad dressing and threw in 2 tablespoons of lemon yogurt just for the fun of it. I also used 3 Braeburn apples to 1 cucumber and had to substitute a generous handful of dried cranberries for the red grapes because the latter were so crazy expensive that week. I did mix in the dressing as instructed, but unlike another reviewer who needed more, I felt that half of the recipe was plenty to give a nice-but-not-overpowering flavor. Can't wait to try adding some chicken for an entree salad.

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Innkeeper Sue

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Reviewed: May 27, 2009

Yum, I altered this a little and wow, tastes so good. Good way to get a little bit of veggies in too. I used plain low fat yogurt instead of sour cream, added a couple tsp of brown sugar, a little spenda, cinnamon and also a tiny bit of grape nuts cereal to add some more crunch. Also I suggest peealing the cucumber to take away the vegetable taste. MMmmm love it. I will definetly make it again.

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Erin

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Reviewed: Mar. 22, 2009

This was a big hit at a work pot luck. The dressing is absolutely wonderful.

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Adena Armel

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Reviewed: Mar. 8, 2009

Very light and tasty! The recipe called for mixing the sour cream mixture into the salad but the picture had a dollop on top so we did that instead. It made a better presentation. I would make a little more "dressing" next time but still this was super good! I tried it again and added cubed teriaki marinated chicken for a great lunch salad. Super good!

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Reviewer:

patkt

Cooking Level: Expert

Home Town: Casper, Wyoming, USA

Living In: Edmonds, Washington, USA

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Reviewed: Jan. 18, 2009

fantastic... used pecans and only red grapes... but was so good... refreshing

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Laura Avery

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Reviewed: Dec. 15, 2008

Nice combination of flavors. I used pecans instead of walnuts b/c that is what I had. Needed to add some salt to really make it pop.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 16, 2008

I really liked this salad, but the rest of my family didn't feel the same way.

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murelzgirl

Cooking Level: Intermediate

Home Town: Metropolis, Illinois, USA

Living In: Durham, North Carolina, USA

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Reviewed: Nov. 10, 2008

Super!! This is so refreshing & simple. I didn't use green grapes-only red, & used honeycrisp apple. This was even good on a cold November night in Nebraska :) It's a keeper. The hubby agrees.

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MookiePie

Cooking Level: Beginning

Home Town: Mankato, Minnesota, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Nov. 6, 2008

yep!BEST of all!

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yiyi

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Reviewed: Nov. 6, 2008

For three servings, I used 1/4 cup each of raisins and sultanas, 1/2 cup halved green grapes, walnuts to taste, and 4 tbsp sour cream with dried parsley to taste and 1 tsp brown sugar. I tossed the salad with lemon juice and refrigerated it in an airtight container, and tossed it with dressing just before serving.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Nov. 4, 2008

This was extremely good! I used an English cucumber. I didn't have grapes, so I used cranraisins. Instead of a tart apple I used a Macintosh. This was a very fresh and tasty salad. I loved the contrast of the tart sour cream and sweetness of the cranraisins and apples. I also loved the freshness of the cucumbers and the parsley. All these different flavors just dance on your tongue! This is a very impressive salad!

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Lillian

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Jun. 4, 2008

I used pecans instead of walnuts. This was very good and extremely popular with my preschooler. Went well with BBQ sausages.

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DITTYBEAR

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 30, 2007

This is a lot like a Waldorf and a way to use up cucumbers. Note: I used lowfat sour cream. I don't recommend that. This recipe needs the flavor of the real stuff. I added lemon juice to liven it up. Good stuff.

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