Reviewed: May 3, 2012

One of the best warm dressings I've had. Sweet and tangy. i keep going back to it.

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Reviewed: Jan. 18, 2012

Used less vinegar and mustard. Used green onion instead of the shallot. Cooked bacon and then sauteed onion and garlic in drippings with additional olive oil. Did not use cheese, nuts or mushrooms.

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Lynda

Cooking Level: Expert

Reviewed: Dec. 29, 2011

Made for Christmas dinner and turned out well...there are a lot of steps to this salad, and the dressing needs to be made at the last minute, so schedule accordingly. I eyeballed all the ingredients, including the dressing and it turned out well. The only thing I might do differently next time is add 1-2 TBS sugar to the dressing...the honey didn't give the right sweet/tart ratio for me.

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TONIBAG

Reviewed: Dec. 20, 2011

I thought this was delicious. I tried it when I was on a low carb diet. Didn't have the mushroms or almonds on hand, but it was still great! Would definately make again.

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Reviewer:

JStevens

Reviewed: Nov. 17, 2011

TIP: toss the salad components just before you add the warm dressing to keep the cheese from sticking to itself; then re-toss after adding the dressing. I prepared this for a Casual Gourmet group and was a hit!

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Sunshine

Reviewed: Oct. 21, 2011

I made slight alterations based on what I had. I used balsamic vinegar instead of white wine vinegar and also cooked it in bacon fat and it was delicious. That was the only change I made to the dressing. I also added avocado and parmasean. I left out mushrooms, almonds and swiss cheese because I didn't have it. I think this recipe was awesome with the changes I made but would also be just as good as is.

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sglass123

Reviewed: Jun. 21, 2011

Can't say enough about this dressing being soooo GOOD!! I used blue cheese crumbles instead of the swiss and added grape tomatoes and toasted pecans instead of the almonds ;no egg for us This is so good thanks so much for sharing this favorite recipe with us. Can't thank you enough!!!!

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luvmy8kids2004

Reviewed: Jun. 11, 2011

Tasty. Not the best spinach salad I've ever had, but very good if you are in the mood for spinach.

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sherylita

Living In: Redding, California, USA

Reviewed: Apr. 28, 2011

Very good! Serving it with the dressing warm is definitely the way to go. The cold leftover salad just wasn't as good.

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Reviewer:

Laura

Home Town: Austin, Texas, USA

Reviewed: Apr. 26, 2011

I made this for Easter dinner and got rave reviews. I substituted red onion for the shallot and left off the almonds (due to nut allergy), but otherwise this was great! Made double the dressing just so I would have leftovers for dinner salads this week.

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