Reviewed: Sep. 10, 2009

This is an awesome salad! I love, love, love it!! Thank you.

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Reviewed: Apr. 28, 2009

This is EXACTLY the salad I remember from Hudson's Dining Room! I even made the little french hard rolls they used to serve with this and had a very nostalgic dinner! LOL

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queenvalerie

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Apr. 22, 2009

I'm sorry folks, but I've made this twice and while it is slightly similar, it's miles away from the taste of what was served in the restaurants and sold in the stores. If anyone can shed any light on this, I'd certainly appreciate it.

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Sandy

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Reviewed: Mar. 8, 2009

This Michigan tradition is my go-to recipe for a wedding or bridal shower - served with good rolls and a fruit salad. Just served 50 ladies today and everyone raved!

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Maggi

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2008

Very good recipe! I am living overseas, so I amost always have to adapt my ingredients. I just used turkey lunch meat and low fat swiss cheese. Try adding a tsp of of poppy seeds. I am considering using the dressing as a filler for deviled eggs. Personally, I enjoyed just eating the dressing. I did add less mayonaise..about 1/2 cup and substituted dried onion flakes for the onion juice.

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Lexielyn

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Reviewed: Aug. 11, 2008

This is the first rating I've given--and I felt I HAD to. My husband raved about this salad, and I loved it as well. I tend to eyeball ingredients, and I know I added a tad more mustard to the dressing than called for, but it was wonderful!!

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schmidthead05

Cooking Level: Expert

Home Town: Sterling Heights, Michigan, USA

Living In: Clinton Township, Michigan, USA

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Reviewed: Mar. 21, 2008

This is my favorite recipe from the PAA in Pittsburgh. They (and I) chop it all up together, then garnish with a green bell pepper ring and radish rose, instead of the pimento-stuffed olives. I make this for all my holiday dinners and it is always the hit of the party!

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Lizzy

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Reviewed: Aug. 21, 2007

I'm not familiar with this salad so don't have anything to compare it to, but I wish I had listened to the little voice in my head which said "this is too much Swiss cheese". After picking a lot of it out the salad was very good especially the dressing. I'll try again with less Swiss.

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CONNIE-O

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2007

The was an excellent salad for the whole family. I did not have pickles so instead I replaced them with a can of Latino Veggie Mix. It is found near the pickles and olives. It was even easier and very tasty!

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Laura

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Reviewed: Jun. 3, 2007

My grandmother would take me to lunch at Hudson's on special occasions, and we would always get the Maurice Salad and a popover. Thank you for bringing back all of these wonderful memories for me. (Oh, and your rendition of the salad is delicious too!!)

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Feb. 15, 2007

Love this dressing. I use dill instead of parsley and I use 2 tablespoons of the sweet pickle juice instead of the onion juice.

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Andrea

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Reviewed: Jan. 2, 2006

Great! Took this salad to a family gathering and was asked to make sure it appeared at the next gathering. Added the dressing and meat to the lettuce just prior to serving to keep the salad fresh.

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LIL2

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Dec. 16, 2005

As a young woman, my friends and I thought it a great treat to go from the office to what was then called Hudsons on Woodward Avenue for the Maurice Salad. This is a great likeness. Brings back wonderful memories. And my Dutch husband and children love it. It is a global society! Like the other reviewer I use equal.

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PETRUSJANSSEN

Cooking Level: Intermediate

Home Town: Sharpsburg, Georgia, USA

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Reviewed: Jan. 17, 2005

Larry, what a great recipe---thanks!!! It was emailed to me and I happened to have 2 cooked chicken breasts on hand, and all the rest of the ingredients. Made it for our dinner and we love it. I'm going to try the dressing for egg salad, macaroni salad and maybe even potato salad one day. An added benefit to this is it is LOW CARB!!! My husband and I are on a low carb diet, so I used equal in place of the sugar and it really is very, very low in carbs. Thanks again!!!

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PECARNEY

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Reviewed: Mar. 13, 2000

I remember this salad as served at the William Penn Hotel in Pittsburgh. This receipt is very close to the original, and very delicious. I will prepare it again.

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