Reviewed: Feb. 27, 2012

My whole family loves this salad - including my kids. I have served this salad at many large gatherings and its always a hit - I frequently am asked for the recipe. Toasting the almonds is key and don't skimp on the green onions - they add a lot of flavor.

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Reviewer:

mlmasud

Reviewed: Jan. 25, 2012

We loved this salad, tho' I did make a few minor changes to suit our tastes. I left out the sugar, and for the dressing I used grapeseed oil and white vinegar in a ratio of 3:1. I did leave out the hot pepper sauce as well, but used a good amount of fresh ground pepper. We both love celery in tossed green salads to begin with and the addition of the dried cranberries and almonds contributed great color, texture and made the salad particularly elegant as well. Nicely done.

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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jan. 8, 2012

I used this over the holidays and it was a big hit! The dressing was fantastic. Didn't change a thing!

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Reviewer:

teerah13

Reviewed: Dec. 31, 2011

We loved this salad and have had several requests to make it. It doesn't last long.

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Reviewer:

Tammyr54

Reviewed: Nov. 2, 2011

I've made this for several holiday dinners and it was a huge hit. It seems the green salad is easy to overlook for the extravagant holiday feasts, it's great to have a nice fresh salad in the mix! I like to use some greener greens in addition to the crisper, lighter green like romaine.

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Reviewer:

Kellie

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Apr. 14, 2011

Made this for a Christmas party. Followed the recipe exactly except used Honey Roasted Almond Accents from a bag. Everyone gobbled it up. (even the kids) 4 people asked for the recipe. So simple. Looks beautiful and fancy. Tastes amazing! This is going in my Hall of Fame.

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Reviewer:

annie_girl77

Reviewed: Nov. 30, 2010

This was delish! I used part butter lettuce along with the Romaine and toasted the almonds. Used olive for the oil and only had dried parsley so I reduced the dried parsley to 1/3 of the fresh amount called for. Used "Franks Red Hot" for the hot sauce. I like Frank's because it's not as hot as Tabasco and it's a little garlicy. The onions and the sweet dressing are a perfect compliment to each other and the cranberries and dried almonds were pretty and tasty in it. This has a lot of pizzaz and I could make a meal out of just this salad. It's special enough to make for company but easy enough to make for weeknight dinners. Thanks for submitting this, Rita!

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Reviewer:

No2Fauxd

Reviewed: Nov. 27, 2010

I didn't get to eat this, but my husband had to work on Thanksgiving and so I made it for him to take to work. He liked it and some of the guys from work asked for the recipe, which means it was a hit! The only thing I did different was left the nuts out due to an allergy of one of the guys. Will make again, I want to try it at least too!

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