Reviewed: Jul. 20, 2008

Nutritional, colorful salad..very pretty..thanks for sharing, but we found the vinegar overpowering (maybe I'm a wimp :(). I made it again, using half the vinegar (balsamic only), extra honey..and slowly whipped in a tablespoon of oil at the end to make an emulsion..my husband and I enjoyed it much more ..a few more calories, but for us it was worth it for the taste and cling factor. We'll be making it again..thank-you.

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JAVAJAN

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Reviewed: Jul. 19, 2008

This recipe is perfect as is-- you don't need to change a thing!

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alissah45

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Reviewed: Jul. 2, 2008

I'm pretty sure this is the salad I had at a potluck party recently. I thought it was amazing (all that wonderful fruit and pecans) and immediately did an ingredient search when I got home. I thought when I tasted it at the party that the dressing had a light taste, but I had no idea that there was absolutely no oil. Personally, I feel this particular recipe has a bit too much vinegar, but that's just my opinion and no reason not to give this 5 *s. Besides DH loved it and he's not a lite dressing fan. By the way, I used spring mix for my salad base, as that is what I had on hand. Thanks for a great recipe!

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Emma

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Apr. 30, 2008

Wow, this is the first recipe that totally tanked! I followed the recipe to the last detail. Way too much vinegar. The spinach sucked up the liquid and was limp, like a slaw. Sorry, but will not be making this again.

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Michele H.

Cooking Level: Intermediate

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Reviewed: Mar. 7, 2008

At first I turned my nose up at this recipe. Couldn't imagine the flavors working together, but willing to try a new recipe. I was very pleasantly surprised. It's so great, too, you can use whatever berries/fruit you have on hand. The curry & mustard add just the right amount of spicy to the salad. You'll never miss the oil.

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Jezze

Cooking Level: Expert

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Reviewed: Jan. 11, 2008

Very good salad recipe!

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Sherah

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Reviewed: Jan. 9, 2008

I gave this five starts for the vinegrette dressing alone! This is an extremely adaptable salad. I used 1 14.5 oz can of mandarin oranges, drained, and a handful of craisins in place of the strawberries and blueberries which aren't really in season right now. I'm sure it would be equally as good with canned pears. I also dry toasted my chopped pecans in a saute pan for a few minutes, stirring every so often. I used one bag of baby spinach which equaled 6 cups not packed. I poured the entire dressing over the salad and tossed to coat. It was wonderful, even the next day when the spinach wilted and people at work were asking me what that wonderful smell was! This is a keeper all year round because it is so adaptable and so healthy! Thanks!

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BKBISHOP

Cooking Level: Expert

Living In: Fairfax, Virginia, USA

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Reviewed: Jan. 4, 2008

Yum!!! Who needs a main course when the salad is so tasty. I thawed a frozen berry blend since I had no fresh fruit, and it was still great. I can't wait to try it with fresh fruits.

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Andrew

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Reviewed: Dec. 26, 2007

we loved this recipe!

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AudreyKW

Cooking Level: Intermediate

Home Town: Lake Jackson, Texas, USA

Living In: Waxahachie, Texas, USA

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Reviewed: Oct. 20, 2007

This is the best no-oil dressing ever! I poured it over a spinach salad with strawberries, walnuts and grilled chicken. So good.

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Lindsay

Cooking Level: Intermediate

Home Town: Bedford, Nova Scotia, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Aug. 15, 2007

Made this recipe according to directions. It was wonderful - loved the dressing. Only change I would make is a scant teaspoon of curry. Would make again. Great summer salad recipe!

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Maggie Volchko

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Reviewed: Jul. 18, 2007

I liked this. It was different than anything I have tasted. I made candied pecans with it and added raspberries for a tart taste. Good!

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lishee

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

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Reviewed: May 29, 2007

Excellent recipe! I used blackberries and candied pecans. The curry dressing itself is a keeper for future salads. All the ingredients complemented very well together.

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Hungry Hungry Hippo

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Reviewed: Apr. 21, 2007

Absolutely wonderful! Great flavors -- I brought this to a pot-luck supper and everyone raved about it, asking for the recipe! This will be something I'll make over and over again!

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Beth

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Reviewed: Apr. 15, 2007

A great salad combination but the dressing was a bit too tangy for our liking as others have commented. Next time I will try using raspberry vinegar or a cidar vinegar. The curry was a nice addition. I will make this again.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Mar. 19, 2007

Great salad! This is definitely a keeper!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 8, 2006

This is a wonderful salad - very light and flavorful. I particularly enjoyed the curry dressing - I usually make extra to use on everything from arugula to pasta salad.

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60in3

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Jul. 5, 2006

This was yummy, and I love how healthy it was. I couldn't find plain rice vinegar, so got Balsalmic Blend, and it seemed to work. Dressing was very tangy. Oh and I used walnuts instead of pecans. Yummy and healthy, quick to throw together. I'd make this again. It would go well with chicken salad sandwiches, we had it with chicken burgers and hamburgers.

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SILVERISNOW

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jul. 4, 2006

I used strawberries only, might have tasted better with all the selection of berries. I also substituted sliced toasted almonds for the pecans. My husband and I liked the dressing but thought it was a bit tangy.

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