The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 21, 2009
I couldn't stop eating it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Aug. 13, 2009
This is a great summer salad. My family said excellent!!! I too substituted olive oil and used more balsamic vinegar. Everyone said "Make this again!"
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Cooking Level: Intermediate

Home Town: Denver, Colorado, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jul. 22, 2009
Awesome salad. I didn't change a thing, except I only had romaine for greens, so I used that.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jul. 9, 2009
it's a really nice,sweet salad. my family loved it! i will make this alot...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jun. 24, 2009
Sweet summer salad! Amazing!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
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Reviewed: May 10, 2009
AWESOME SALAD! My kids and guests love this salad. It is always gone before the meal is over! I half the amount of dressing and use only 3tbsp. of olive oil instead of canola oil. I refrigerate the dressing for a couple of hours for the flavors to blend and to thicken it up. (I find once it is thicker I end up using less dressing and the dressing sticks to the lettuce better.) Instead of the chopped onion, I usually add a thinly sliced red onion or scallions to the salad.
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Cooking Level: Intermediate

Home Town: Monsey, New York, USA
Living In: Staten Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Apr. 29, 2009
I've made this a couple of times when having company for dinner. It looks, and tastes, great. (Someone in an earlier review suggested substituting pinenuts, which I tried the 2nd time and prefer.)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Mar. 13, 2009
Awesome salad! I used EVOO instead of canola oil, did not use cranberries and substituted agave nectar for sugar. Really pretty, yummy salad!
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Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jan. 18, 2009
It's amazing that so few basic ingredients can come together to create such a delightful taste and texture experience. The only changes I made: I doubled the mango and strawberries and halved the cranberries, and I sliced the sweet onion thinly on a mandoline rather than chopping it. The only change I made to the dressing was to use olive oil instead of canola. The dressing came out wonderfully thick with a great sweet/tangy taste. I will use a little less sugar next time, but it was delicious as is. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jan. 17, 2009
Fabulous summer salad! I use bottled dressing, and it is always a hit. One of my very favorite salads.
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Cooking Level: Beginning

Living In: Vancouver, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jan. 8, 2009
Fabulous! I've made this twice, both times recipe was requested by all. The only change I made was using mandarin oranges instead of a Mango. Oh, and I left out the onions.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 24, 2008
FABULOUS. This was one of the best salads I have EVER had!!! I didnt have almonds so I substituted candied walnuts, and I also had a few dried apricots to use so I threw them in as well. It was easy and SO good, making it again tomorrow!!!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Sep. 1, 2008
My family fell in love with this recipe. I had also taken it to work for a pot luck get together. Everyone loved it.
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cj
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jul. 11, 2008
This salad is absolutely fabulous, I brought it to work for a "food day" and everyone loved it. I too substituted olive oil for the canola oil and added extra balsamic vinegar to the dressing for more zing. I also used Almond Accents Butter Toffer Glazed Almonds and sprinkled Feta cheese on top for extra zip. Fantastic! Definitely a redo!
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.85 star rating.
Reviewed: Jul. 1, 2008
Yummy! I had to do some substitutions for my taste and what I had on hand. I used a mix of spinach and fresh green leaf letuce from the farmer's market. Didn't have cranberries so I subbed dried gogi berries and only about half what was called for. I added about 3/4 C gorgonzola crumbles. Also used a good strong olive oil instead of canola and cut way down on the sugar using about 1-2Tbs. It was plenty sweet with the balsamic vinegar--actually really yummy dressing I'll make again for any salad with fruit in it. Oh yeah- toast the almonds for a nicer flavor. This was a delicious and beautiful salad. I couldn't stop eating it. In fact, I skipped my main course because I was enjoying this salad so much!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jun. 30, 2008
This recipe is AMAZING with alterations! My two and three year old loved it - as did my husband - I scaled the recipe down to 6 servings instead of 12. Recommended Alterations: Reverse the measurements for oil and balsamic vinegar and cut back on the sugar a bit (be sure to use olive oil and a good quality balsamic vinegar). ADD 2 tablespoons chopped cilantro (pairs well with the greens and fruit). Use RED onion, it's a better tasting onion when raw. Although I halved the recipe I still used 1/2 pound strawberries and 1 mango - so if you make the full batch I would recommend at least 1 pound strawberries and 2 mangoes. I plan to make this often for the summer and bring to potlucks too! Absolutely delicious!
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jun. 23, 2008
I use 1/4 cup oil and 3/4 cup balsamic to meake it healthier, keep the sugar and salt. I also use 3/4 lb of strawberries and omit craberries, I don't think they are needed. This is great for a picnic! 16oz mixed greens from Costco is perfect size.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jun. 20, 2008
What a great summer recipe! I served it with Rosemary Chicken Couscous Salad from this site. I used Splenda and less olive oil to make it lighter, and I left out the onion although a sweet one might have been nice (didn't miss it though). This salad would be great with grilled chicken, and I think it might work with some fresh mint...and a nice mojito!
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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 4.85 star rating.
Reviewed: May 30, 2008
This salad is great! I made it for two and forgot to change the serving size. Had lots of dressing so had the salad several times. Anxious to make it again and add a sliced, grilled chicken breast and serve as a nice summer meal.
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Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: May 19, 2008
Made this salad form Mom for Mother's Day and it wa s huge hit. We couldn't stop eating it. Substituted Splenda for the sugar, otherwise, made exactly as published. One could easily leave out the mango or cranberries without detracting from recipe, but we love those things so will keep them in.
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