The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: May 3, 2009
Absolutely delicious! Loved this salad! Used bosc pears, and they were the perfect consistency and taste! All the flavors in the salad compliment each other perfectly!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: May 2, 2009
Everyone loved this salad. I thought the carmelized pecans were too sugary & hard, so I just use toasted or plain if I'm short on time. I agree that the amount of dressing should be doubled. I like to have it on hand. It's yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Apr. 27, 2009
This salad is very yummy! I make it for lunch and bring it to work. My co-workers always ask where I got it and are amazed when I say I made it. The flavors together are amazing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Apr. 26, 2009
OMG! Follow the directions exactly and you will be rewarded! Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Apr. 20, 2009
This salad is fantastic. Great flavors! I did cheat and bought some candied pecans...only because I didn't have time to make my own. Definitely a keeper!! thanks :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Apr. 17, 2009
I make this salad all the time now! Very easy and very good; just make sure you use fresh, perfectly ripe pears. I also switch up which blue cheese I use (Danish blue, gorgonzola, etc) depending on what I have on hand.
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Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Apr. 9, 2009
Yummy salad. After reading the reviews, I doubled the dressing recipe and used most of it. Used Bosc pears (sweeter), dijon mustard and bleu cheese. When cooking pecans, be patient. Keep heat down or they will burn. Sugar takes a little time to melt and carmelize. Light, interesting flavors and textures. Great salad for a dinner party. Prepare all the elements ahead of time and keep them separate. When ready, layer as directed and serve.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Apr. 8, 2009
Made this with feta because I'm not a big blue cheese fan, other than that stayed true to the recipe. Found it tricky to get the nuts evenly coated with no hard chunks sticking to them- might have to work on my technique. I brought this salad to a dinner with several guests and everyone asked for the recipe. Definitely a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Apr. 5, 2009
Excellent salad!!!! My sister made this last night and it was delicious. I made it again today but had to modify it slightly based on what I had in the house (apples and almonds) but it still was delicious. I plan on making this quite often.
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Cooking Level: Intermediate

Home Town: Mount Sinai, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Mar. 31, 2009
The only way my husband will eat salad is with this recipe! Everyone that I have made it for absolutely loves it.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Mar. 28, 2009
I made this for my Bible study group and everyone raved! I used Romaine and mixed greens instead of head lettuce, and I used walnuts instead of pecans. Since the toppings tend to be heavy, be sure to have enough greens to support the rest. This would easily make a meal on its own, it's so filling and delicious!
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Cooking Level: Expert

Home Town: Warsaw, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Mar. 23, 2009
fantastic salad
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Mar. 10, 2009
Delicious!! Used gorgonzola cheese instead and would recommend bosc (we used the green ones which weren't as sweet)
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Cooking Level: Intermediate

Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Mar. 8, 2009
This salad got rave reviews when I made it. Even the people who don't like blue cheese liked it. I used bosc pears and dijon mustard to make it. I followed others' suggestions and added a little water to the pecans and I also doubled the dressing. Definitely follow the post's instructions to use WAX PAPER to cool the pecans. Some people complained about the sugar consistency and I believe this is why. I used aluminum foil the first time and they came out too "candied", not carmelized. I will definately be making this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.86 star rating.
Reviewed: Mar. 7, 2009
I'd looked forward to trying this salad for a while. It was quite good, but could have been better if I'd chosen firmer pears and avacado, I think. As it was, the softer pears and avacado kind of mushed together with the dressing and muted the flavor of the dressing. Think next time I'd leave out the avacado altogether. Did double the dressing and was needed. Didn't candy the pecans for lo-carb appeal and were still good. All in all, was a nice salad and will try again with nice crisp pears to see how good it can be.
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Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Mar. 4, 2009
All I have to say, is, this salad is the bomb! I mean this in a good way! Delicious!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Feb. 28, 2009
WOW! I've made this a few times now and I wanted to share the success. For the pecans I add to the sugar 1/4 tsp of cinnamon and 1/8 tsp of cayenne and when they are almost done caramelizing a splash of vanilla. They have more depth with the spice. I have found Ya or Asian pears have a more apple like texture and will travel better then other varieties if you are taking this to a dinner party (which I promise will make you a hero). Everything else is perfect as is. Thanks Michelle
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Feb. 27, 2009
Served it for about 15 people in buffet style, not a speck was left. Very flavorful, very fulfilling.
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Cooking Level: Intermediate

Living In: Garrison, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Feb. 21, 2009
Super good!!! Doubled it to serve 10 adults and 3 small children and it was just the right amount. I used gorgonzola for a more mild blue cheese flavor and did 2 pears since mine were rather large and cut them into matchsticks (julienne style). Doubled all the dressing ingredients except for the oil and when I first tasted the dressing alone, I thought, 'what's all the fuss about? it's just ok' but once you put everything together and the avocados kinda melt into it, it's soooo good! I cheated on the pecans and bought the pecan pie flavored ones cause I was pressed for time, but will try to make them myself next time for sure.I used red onion chopped really small... not the biggest green onion fan. Also added some french fried onions (still leftover from T'giving-trying to use them up!). This salad was a big hit and will definately make again!
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Cooking Level: Expert

Living In: Maple Valley, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Feb. 20, 2009
Words cannot describe how absolutely fabulous this salad tastes. Heavenly? Divine? Not earthy enough for the wonderful mix of organic, earth-bound flavors. Everyone who tries it says this is by far the best salad they have ever eaten.
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