Reviewed: Apr. 14, 2008

I thought I had made this recipe as written for the most part, but now that I look at it again, I realize that I forgot the cranberries. Whoops! It is still 5 stars. I toasted the almonds which brought out an awesome flavor. I used about 3/4 of a pound of strawberries instead of just 1/2 a pound. I used two bags of salad (greener selection & romaine). Next time I would decrease the oil, and increase the balsamic vinegar. This was a huge hit. It might be good with a little bit of chopped cilantro or basil?

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Reviewer:

Lisa H.

Cooking Level: Intermediate

Home Town: Roseau, Minnesota, USA

Living In: Albertville, Minnesota, USA

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Reviewed: Mar. 15, 2008

This was a very good salad. I love the fresh fruit; makes it feel like summer! I used cashews instead of almonds because that's what I had. We also just used bottled balsamic vinegrette dressing. Easy and delicious!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Nov. 17, 2007

This salad was excellent. I really didn't change a thing except that I used splenda instead of real sugar. Delicious.

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Jennifer

Cooking Level: Expert

Living In: Milpitas, California, USA

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Reviewed: Nov. 11, 2007

An absolute hit. I served this at a party and everyone loved it. Thank you!

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L Jensen

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Port Moody, British Columbia, Canada

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Reviewed: Jun. 27, 2007

This was very good and I will definitely make it again. I too used bottled balsamic viniagrette, used a Vidalia onion, and toasted my slivered almonds. Can't wait to share with all the girls!\

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Karen

Cooking Level: Expert

Home Town: Oxford, Mississippi, USA

Living In: Collierville, Tennessee, USA

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Reviewed: Jun. 12, 2007

What a fabulous thing to bring to a cookout. I was a little apprehensive (never having made it previously), but it turned out absolutely fabulous. The mix of sweet, salty, and tang from the onion really complimented each other. Everyone wanted the recipe.

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INTELLIBLONDE

Cooking Level: Intermediate

Home Town: Fredonia, New York, USA

Living In: Richmond, Virginia, USA

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Reviewed: Mar. 17, 2007

I served this at a large family party. Everyone loved it. People actually went back for seconds. This is now the salad I make any time I have company. And it always goes.

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lykrauze

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Reviewed: Mar. 1, 2007

Very sweet and yummy with the fresh fruit. We used a bag of mixed greens and ommitted the onion. It was great and we will make this again.

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B. Hyatt

Cooking Level: Intermediate

Living In: Duluth, Minnesota, USA

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Reviewed: Feb. 5, 2007

Absolutely delicious! I used EVOO instead of canola and cut it back to 1/2 cup to make it more healthy. I also used Splenda. It was excellent and a wonderful complement to our beef tenderloin and mushroom dinner. The colors are gorgeous on the plate!

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PAMHI

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Arlington, Texas, USA

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Reviewed: Dec. 10, 2006

Good. Used a bottled balsamic vinaigrette. Used red onion but next time will try to get sweet/vidalia instead. Served it with black beans and rice.

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busymama

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Reviewed: Jul. 13, 2006

I made this salad for a girls-night dinner and it was fantastic! To keep calories even lower, I used Splenda instead of sugar. I made this salad to accompany the Caribbean Shrimp and Pasta recipe also on this website and it was quite a hit!

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jmbubble

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Reviewed: May 31, 2006

Really good! Added an avocado, and toasted pinenuts instead of almonds. Also doubled the balsamic. Will make all summer!

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MAXINEHARRIS

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Reviewed: May 15, 2006

I have been making this salad for a few months and it is always a HUGE hit. Last night, I made it with Whey-Low (a sugar substitute) and it tasted exactly the same as using sugar. I like to add any kind of seeds, including flax seed to it, for texture, in addition to the almonds. Add the dressing right before serving as it gets soggy if it sits to long. Regardless, there is never any salad left, soggy or not!

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Karen Grant

Cooking Level: Intermediate

Living In: Richmond Hill, Ontario, Canada

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Reviewed: Apr. 27, 2006

This salad was a nice change from the everyday chopped we are used to. I loved all of the flavors. I substituted splenda for the sugar and I used maybe a 1/2 cup of dried cranberries. I will definitely make this again and for others.

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Keri K

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Reviewed: Apr. 3, 2006

This was amazing! I made it at work and so many ladies asked for the recipe to make this one for Easter. The store was out of strawberries so I skipped them, but it was still delish!

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Kristi

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2005

A *great* salad! I've served it a few times already, and it's gotten rave reviews. One time I couldn't get my hands on a mango, so I used an apple instead, to good effect. For a simpler dressing, try just straight balsamic vinagrette.

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