The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Nov. 23, 2009
I made this dish to take to a cooking club meetup and it was the hit of the party... even won the prize! I made it exactly as called for and will surely make it again and again! Thank you for such a terrific recipe!
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Cooking Level: Expert

Home Town: Pasadena, Maryland, USA
Living In: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Nov. 22, 2009
Fantastic salad! Got rave reviews at dinner party last night. :) To serve 8, I used 2 packages of spring greens, 3 bosc pears (unpeeled and chopped), no avocado, 1/3 of a red onion (thinly sliced), and 5 ounces crumbled Gorgonzola cheese (on the side). Doubled the dressing and the candied nuts (walnuts, not pecans). The salad bowl was emptied -- it was that popular! Ate it again today for lunch, with addition of 1 diced avocado. This version tastes great as well. Will be making it many more times... Btw, I am definitely not a blue cheese or Gorgonzola fan, but even I enjoyed the cheese when mixed with the rest of the flavourful salad.
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Nov. 21, 2009
Best salad! It was fast and easy and VERY good! I didn't change a thing. A+++++
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Nov. 18, 2009
This is the best salad! My husband who doesn't like blue cheese loves this salad!
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Cooking Level: Expert

Home Town: Logansport, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Nov. 17, 2009
This is awesome! I can't wait to make it again. Didn't have guac or garlic on hand so I skipped those. Used red onions instead of green b/c that's what I had on hand. It was delicious. Can't wait to go out & get all the ingredients to follow recipe exactly. There will definitely be many, many next times.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
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Reviewed: Nov. 17, 2009
Wonderful! I made a few changes. I used baby spinach instead of lettuce, skipped the avocado, and threw in some dried cranberries for color and texture. The pecans are amazingly tasty in this salad. Like another reviewer suggested, I added a couple Tbsp. water to the sugar and pecans. I cooked them until almost all the water had dissolved. The pecans came out with a wonderful sugary coating. The dressing is perfect. Just the right ratio of oil and vinegar, and the addition of (dijon) mustard, keeps the dressing emulsified, so it doesn't separate into layers.
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Cooking Level: Expert

Home Town: Iowa City, Iowa, USA
Living In: St. Cloud, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Photo by PamMar
Reviewed: Nov. 17, 2009
This was the best salad I've ever had. The candied pecans were out of this world. I will be making this many times.
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Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA
Living In: Wellington, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Nov. 15, 2009
I cannot begin to tell you how much my guests and I enjoyed this salad - the only change I had to make was the cheese - some of my guests were a bit worried about the strength of the Roquefort, so I substituted it with a good feta for the less adventurous. Personally, I tried both cheeses on separate occasions and loved both. Do NOT hesitate to make this salad! j
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Nov. 13, 2009
Such a fancy, special-occasion salad and not hard to make!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
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Reviewed: Nov. 12, 2009
OMG. This is the best salad ever. **For those who like things spicy HOT try hitting the pecans with a shake of cayenne pepper while they are still warm.
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Suz
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Cooking Level: Intermediate

Living In: Faribault, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Nov. 11, 2009
This is my new favorite dressing! What a gourmet salad! As my husband says, "We'll add it to the rotation!"
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Nov. 11, 2009
I made this for a large family gathering and the compliments didn't end till we walked out the door to go home! I made the recipe exactly as written. I think next time I will try the balsamic vinegar to give it a little zing for the taste buds. (I like things with a little bit of kick)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Nov. 9, 2009
Excellent recipe. I ran out of time and so didn't carmelize the pecans, but it was still very good. I made sure to buy high quality blue cheese, that makes a load of difference. Look forward to making this recipe with the pecans carmelized. Thanks.
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Cooking Level: Expert

Home Town: Porterville, California, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Nov. 8, 2009
This salad is every bit as good as everyone says it is. As others have said, make the dressing the night before and double the recipe. I added pomegranate seeds for an extra burst of holiday flavor. I found that pre-dressing the salad resulted in soggy greens, so the second time I made this, I let each person dress his own portion. Everyone LOVED this. It's now a holiday tradition at our house.
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Nov. 7, 2009
We often serve this for company and everyone always loves it - even those who think they hate blue cheese, think its yummy. I have substituted feta and it is a fine change if needed.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.86 star rating.
Reviewed: Nov. 6, 2009
I had to substitute gorgonzola cheese for the roqufort and walnuts instead of pecans based on what I had in the house, but it was still delicious.
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Cooking Level: Expert

Living In: Buffalo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Nov. 5, 2009
Used walnuts instead of pecans, thanks to my fiance eating them before I could use them. I used 3 romaine hearts, a large can of pears. I don't like avocado or green onions so I omitted them.
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Cooking Level: Intermediate

Home Town: Schererville, Indiana, USA
Living In: Crown Point, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.86 star rating.
Reviewed: Nov. 2, 2009
I served this to my friends who are not huge fans of salad and they really liked it. The blend of avocado, pear and the dressing worked really well. When I originally made the dressing I found it to be a little too mustardy for my taste, so I would cut back on the mustard and maybe add a bit more sugar.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.86 star rating.
Reviewed: Nov. 2, 2009
I made this salad last night for a party, and I think like half of my guests said it was the highlight of the dinner, because they have never tried a salad with this great variety and it's still so great!
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Cooking Level: Beginning

Home Town: São Paulo, São Paulo, Brazil
Living In: Glendale, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.86 star rating.
Reviewed: Oct. 29, 2009
The nuts are DIVINE!! We threw away the dressing, but the base of this salad (avocado, pear, spinach and romaine) was perfect!
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Photo by xezandria

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA
Living In: Oviedo, Florida, USA

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