Reviewed: Apr. 6, 2010

Only reason I did not give this a 5 is because I listened to the other reviews on the sweetness and cut the sugar in half and was pleased with the result. Can't imagine using all the sugar called for. This dressing is excellent and goes perfectly on this salad. Was enjoyed by all. Thanks for sharing Sarah!

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7 users found this review helpful

Reviewer:

Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

Reviewed: Apr. 21, 2009

I loved this! It diffently is sweet, so next time I'll cut back on the sugar. I just used a Spring Salad Mix, and put the mushrooms and oranges in there, I didn't have almonds. so I just srinkled some chopped pecans I had. I'm going to be making this again.

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2 users found this review helpful

Reviewer:

Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Apr. 15, 2009

Yum! I loved the bold use of black pepper and celery seed in this dressing. It was a bit too sweet for me, so I would hold back a little on the sugar, but it worked well with the salad as written, too. The recipe makes a ton of dressing - I halved it and still ended up with quite a bit, so you may want to cut it to 1/3 until you are sure you like it enough to use on more salads. Excellent fruit/nut/veggie/bacon combo! Thanks for the recipe!

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10 users found this review helpful

Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

Reviewed: Jan. 4, 2009

not sure why only the one star, I served this on New Year's Eve and everyone loved it. I used the salad topping slivered almonds from package and also packaged bacon bits, it was very good. Would make again.

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13 users found this review helpful