Reviewed: Feb. 12, 2005

This is a wonderfully unique and flavorful recipe! I've made it several times. I have only needed little more than 1/2 cup olive oil to get to a consistency I like and still had a lot of mayo left over. Works well with wheat bread or just lettuce.

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22 users found this review helpful

Reviewer:

COCO124

Reviewed: Apr. 16, 2005

Didn't bother with the homemade mayo; I also used canned chicken as a timesaver. I added dried tarragon and a lot more blue cheese. Just didn't get any of its flavor otherwise. Also added more grapes.

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14 users found this review helpful

Reviewer:

JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

Reviewed: Apr. 19, 2005

Do bother with the homemade mayo unlike the other person suggested. It's great!! Made this for a baby shower and printed out extra recipes because I knew I would need them to give away. Sure enough - I gave all of them out. Wonder flavors but you do have to like blue cheese. Recipe is good as is - no need to deviate. I have made this several times.

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24 users found this review helpful

Reviewer:

LSHOUMAKER

Reviewed: Jul. 10, 2005

I made this recipe following it exactly. The mayonnaise just tasted awful so I used regular mayonnaise (with a little sugar) and it all turned out great. Really delicious.

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18 users found this review helpful

Reviewer:

ALEXVA

Reviewed: Dec. 4, 2006

I have made this several times and have always receivedh huge compliments. The homemade mayo is a great touch that makes this recipe much better than others!!

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9 users found this review helpful

Reviewer:

janetp1010

Reviewed: Oct. 13, 2007

I agree that the mayo wasn't very good. It was thin and didn't have much taste (besides being oily). The rest of the ingredients were great, though.

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7 users found this review helpful

Reviewer:

theresa a.

Cooking Level: Intermediate

Living In: Camp Lejeune, North Carolina, USA

Reviewed: Aug. 11, 2008

Very easy recipe and tasty too, except I would not make the homemade mayo due to raw eggs and salmonella so I used a name brand mayo which worked just as well. I gave it four stars!

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5 users found this review helpful

Reviewer:

Nena902

Cooking Level: Intermediate

Reviewed: Aug. 21, 2008

Absolutely wonderful but made adaptations! Nice texture and contrast of flavors makes this a fun salad. I especially loved serving it as a stuffed tomato recipe. I used Vegenaise http://www.followyourheart.com/vegenaise.html and a fat free blue cheese yet the texture was rich and creamy. Loved it!

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5 users found this review helpful

Reviewer:

LITTLESOUL

Cooking Level: Expert

Home Town: Moline, Illinois, USA

Reviewed: Nov. 14, 2008

This was so good! You should definitely make the mayo, it makes the salad!

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2 users found this review helpful

Reviewer:

apandersen5

Cooking Level: Intermediate

Reviewed: Jan. 11, 2009

Yep, the homemade mayonnaise makes this. It took forever to make, but it came out delicious...however, DO NOT use just extra-virgin olive oil! I started out using extra-virgin because it was all I could find, and tasted it and it was WAY too strong. I ended up making up the difference with some canola oil I found, and that helped a lot. Also used some Danish blue cheese (my favorite!) and toasted the pecans before adding them. Forgot to buy grapes at the store, so I had to go without...maybe next time! My husband and I both tried a little bit with some crackers and it's delicious - looking forward to having it for lunch tomorrow at work on honey-oat bread. Yummy!

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3 users found this review helpful