Reviewed: May 22, 2013

I made this as a dinner for two and adjusted the portion size to four and it was perfect. I did cut back on the sugar and thank goodness I did because I don't think it could have been any sweeter and enjoyable at the same time, at least for me. My granddaughter also was very pleased and we will definitely have it again!

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Reviewer:

Delline

Reviewed: May 13, 2013

I have made this dressing and salad many times. I use Olive oil instead of vegetable oil and only half the sugar. I cut up red onions, kalamata olives and feta...YUM!!

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Reviewer:

msleah

Reviewed: Mar. 22, 2013

Good - use less dressing

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Susan

Reviewed: Jul. 1, 2012

EXCELLENT salad!! Took others advice and cut back on amount of sugar used, also toasted the pecans & can't imagine this tasting better.

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Reviewer:

slubick

Reviewed: Feb. 6, 2012

Delicious. Used Splenda. Mushrooms are great in this recipe, don't leave them out. I've mad the dressing many times. I use it on spinach salads with strawberries, oranges, red onion and chopped nuts. Used raspberry balsamic vinegar. Awesome.

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Reviewer:

Susan

Reviewed: Jul. 10, 2011

This is a great summer salad. The only thing I would change is the amount of sugar in the dressing. I think 1/3 cup of sugar will do. Other than that, this salad is fantastic. Thanks for sharing this recipe!

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Reviewer:

Cooking is fun!

Cooking Level: Intermediate

Living In: Huntington Beach, California, USA

Reviewed: Apr. 8, 2011

This is a great salad. I've made it several times and everyone raves about it. I don't put 3/4 cup of veg. oil. I usually cut it to 1/3-1/2 cup.

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Reviewer:

BrendaM.

Reviewed: Jul. 8, 2010

Followed as written, really good, too much dressing though, next time will half it.

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Reviewer:

hhamelka

Cooking Level: Intermediate

Living In: Clarendon Hills, Illinois, USA

Reviewed: Jun. 6, 2010

Game on for this recipe. The amount of sugar was a bit much and didn't really allow any type of "spicy" taste to hang in there. Made this for myself and my wife, both adding this recipe to the once a month meal. Going to try Agave instead of sugar next time. Also, didn't have pecans, so substituted them with pine nuts. Worked out great.

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Reviewer:

Tony L

Cooking Level: Intermediate

Living In: Eaton Rapids, Michigan, USA

Reviewed: Apr. 19, 2010

This is a very tasty salad but the dressing is a bit too thick. I switched the amounts of sugar to 1/4 cup and upped the amount of balsamic vinegar to 1/2 cup and it turned out great.

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