Reviewed: Feb. 15, 2006

I made this for Valentine's Day dinner as suggested by the Allrecipes Newsletter. The flavor was unique and interesting. I thought the oranges, red onion and gorgonzola were very tasty together. The dressing turned out well and I do hope to make this again.

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DeafDogLover

Cooking Level: Expert

Living In: Vancouver, Washington, USA

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Reviewed: Feb. 13, 2006

Great salad. I used canned mandarin oranges. A definite keeper.

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NEUCOOK

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Reviewed: Feb. 8, 2006

I made this salad for a work function. Everyone asked for the recipe. It is so easy to make and the dressing is fabulous. I am watching carbs, so I used a Lite orange juice, and Splenda and it still tasted great. Nobody even noticed that it was "Lite".

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cristiej

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Reviewed: Jan. 5, 2006

Excellent salad! This recipe is a real crowd-pleaser and relatively easy to make. We added mandarin oranges in the salad as a substitute. For the dressing, we also added 1 tablespoon of Worchestshire in the dressing and used really good quality OJ. I could eat this salad everyday.

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3 users found this review helpful

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Jenny

Cooking Level: Intermediate

Living In: East Haven, Connecticut, USA

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Reviewed: Dec. 12, 2005

I have made this several times and it is always a hit. I have used splenda, and added feta cheese instead of gorgonzola and it was excellant. As other reviewers have noted, the salad greens can be changed to suit your preferences.

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14 users found this review helpful

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TerryB

Cooking Level: Expert

Living In: Cayucos, California, USA

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Reviewed: Dec. 10, 2005

The best part of this recipe is the dressing. The salad ingredients can be modified to suit one's taste. I was looking for an arugula salad recipe that tasted like a salad I had at a local restaurant. With a few substitutes in toppings, this salad was very similar in flavor, but a lot less expensive than the restaurant version. I like to sometimes use sliced fresh pears instead of oranges, omit the onions, use glazed pecans instead of walnuts, and use goat cheese instead of the Gorgonzola. However, I use the dressing as is. Excellent!

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TStone

Cooking Level: Expert

Home Town: Starkville, Mississippi, USA

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Reviewed: Aug. 23, 2005

This was an excellent recipe. I changed the salad but made the dressing as is, with the exception that I replaced the sugar with splenda. Very tasty!

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ELKEHINZE

Cooking Level: Intermediate

Home Town: Wisconsin Rapids, Wisconsin, USA

Living In: Two Rivers, Wisconsin, USA

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Reviewed: Jun. 29, 2005

I made this salad for a bridal shower and everyone loved it. Now I keep the dressing on hand for make my everyday salad extra summery!

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JLBCUSE

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Reviewed: Jun. 22, 2005

i had this at a dinner party and all the guest insisted on leaving with the recipe. It was more of a hit than the main course

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CAROLYN SCHWARTZ

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Reviewed: Jun. 10, 2005

I substituted drained mandarin oranges, that had been in juice instead of a light syrup, for the naval oranges (easier & visually pleasing) and Splenda for the sugar. As I was out of Dijon, I used spicy brown mustard and also omitted the oregano due to family preference. I think this would be yummy with blue cheese or feta as well.

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FBA

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Reviewed: Mar. 15, 2005

I used the dressing from this salad, but added pumpkin & sunflower seeds, halved cashews, slivered almonds, raisins & feta cheese to the greens....amazing! Thanks!

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VEGGIELOVER11

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Reviewed: Mar. 3, 2005

Great recipe! I added brown sugar and a tad of butter to the nuts while browning them. I also added some croutons. Loved the dressing! Yummy Yummy Salad! I will make this again!

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HWIDUP

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Reviewed: Jan. 21, 2005

This is my stand-by salad and make it with canned mandarin oranges and bottled champagne dressing. Pretty standard recipe. Pecans as well as almonds are good nut substitutions.

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