Reviewed: May 7, 2012

This is very good and I will definitely make again. I love arugula and the combination of everything in this salad is perfect. I used toasted almond slivers instead of pine nuts (although I do LOVE pine nuts, just didn't have any). Parmasan I grated in shavings. Made a bit of extra dressing. Avocado really made it. Thanks!

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Reviewer:

PURRBERT

Cooking Level: Expert

Home Town: Huntsville, Alabama, USA

Living In: Chicago, Illinois, USA

Reviewed: Apr. 28, 2012

I took the advice of another reviewer and used extra virgin olive oil, shredded parm cheese and 1 T of honey. I will use this recipe with the modifications again. I also substitued walnuts for pinenuts. All the substitutions were made because I had those ingredients on hand.

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Reviewer:

Carolina

Cooking Level: Expert

Reviewed: Apr. 11, 2012

Fantastic exactly as is!

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Reviewer:

Cos

Reviewed: Apr. 9, 2012

Excellent recipe. I have made this several times, everyone loves it.

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Reviewer:

sonicsour

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Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Apr. 6, 2012

Relatively quick and easy to assemble and tastes delicious. I added in a few romaine leaves, too. I recommend it.

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Reviewer:

Mrs. Herb

Reviewed: Feb. 20, 2012

Absolutely wonderful salad! I use organic arugula and tomatoes and it makes for a healthy, nutritious and delicious salad!

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Reviewer:

John Burdick

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: Feb. 16, 2012

This was our first experience with argula and it wasn't a very good one. The problem with this is in the dressing. It's just too oily for our liking. My husband who has been very good about all my recent cooking experiments, wouldn't eat this. This is the first time that he didn't eat something that I made.

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Reviewer:

5Foot3

Cooking Level: Intermediate

Reviewed: Feb. 5, 2012

This salad is so simple and yet so amazingly awesome. I used extra virgin olive oil instead of the grapeseed oil because that's what I had on hand. I also used shredded parm cheese instead of the grated because I like the larger pieces that you get.

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Reviewer:

monicapoo

Cooking Level: Intermediate

Home Town: Prescott Valley, Arizona, USA

Living In: Beavercreek, Ohio, USA

Reviewed: Jan. 23, 2012

this is a go to salad recipe. delicious! i LOVE arugula and this really just brings out the best of it.. pine nuts, great addition. i add a little honey to give the dressing a bit of sweetness to play off the bitterness of the arugula and the tangyness of the vinegar.

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