Reviewed: Jul. 27, 2009

this is a keeper!

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Reviewed: Jul. 23, 2009

The taste of the dressing is PERFECTION. Just be careful how much you use. I tripled the Salad ingredients and only doubled the dressing ingredients but still had WAY too much dressing. The first time I made this I took it to our church picnic (that's how much I trust allrecipe's ratings!!). When I retrieved my bowl to take it home, it was the only one completely empty!!

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JAGNESS

Cooking Level: Intermediate

Home Town: Williamsville, New York, USA

Living In: West Bloomfield, Michigan, USA

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Reviewed: Jul. 20, 2009

excellent! will cut the sugar in half next time though. I didn't have sesame seeds so omitted, but I think they woulld add to it.

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lisa j

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Reviewed: Jul. 19, 2009

Perfect summer salad!

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stfwong

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Reviewed: Jul. 17, 2009

Excellent!

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mom in Calgary

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Reviewed: Jul. 17, 2009

We LOVE LOVE LOVE this recipe! My husband requests it all the time. I do make some additions to it. I add some grilled chicken, a little feta cheese and some red onion. It's delicious!!!!! I highly recommend it!!

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CMAURER

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Reviewed: Jul. 15, 2009

Great summertime salad! I used balsamic vinager and loved it.

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Sheryl168

Cooking Level: Intermediate

Living In: American Fork, Utah, USA

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Reviewed: Jul. 14, 2009

This salad is excellent. The flavors meld together nicely; a great salad for a hot summer day!

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vljanski

Cooking Level: Expert

Home Town: Ypsilanti, Michigan, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Jul. 13, 2009

WOW.. it is obvious why this recipe is ranked so well. I do agree though that cutting the sugar amount in half is a good idea. I also found that I needed more spinach than the recipe called for so I used one of those bags of mixed greens and it worked very well. I think that the best part of this recipe is its versatility. My sister has been making a similar type salad for years, and she uses grapes, mandarin oranges, sunflower seeds, cubed chicken breast etc. Today the addition was small cubed white sharp cheddar, and I think it would do well with most any white cheese. However you end up doing it though, it is a keeper!!

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Myo

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Reviewed: Jul. 12, 2009

This salad is delicious...I get rave reviews whenever I serve it. I do sometimes brown the pecans in melted butter and sugar and then drain them on paper towels before adding to the salad.

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Jamie D

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: Jul. 12, 2009

Wonderful. Always get compliments and requests for the recipe.

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anchrista

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Reviewed: Jul. 9, 2009

Made this using advice of other reviewers: cut the sugar in half and use balsalmic vinegar, also toasted the sesame and poppy seeds, then let the dressing sit overnight in the fridge. OMG what a wonderful flavor! Will definitely make this again.

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SuperChef1957

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Reviewed: Jul. 7, 2009

DELICOUS! Was gone in seconds! :)

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Bridget

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 5, 2009

DEFINITELY cut the sugar down in this recipe! It was definitely tasty, but more like a dessert than a salad. I haven't made it again yet, but I think about half the sugar called for would work out well

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jcallahan

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Reviewed: Jul. 4, 2009

Very good - the ladies at lunch enjoyed.

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SJRJA

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Reviewed: Jun. 30, 2009

EXCELLENT!!!

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TeresaD.

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

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Reviewed: Jun. 30, 2009

I've been making this salad for years (usually at four times the quantity for big parties) and everyone raves. I can't count how many times I've given out the recipe. I grate the onion on a microplane to avoid chuncks and also get the onion "juice" and taste. Also, you do need to dress and toss the salad about 15 minutes before serving, as the sugar in the dressing macerates the strawberries, which is a major flavor component of the dressing. This salad (unfortunately) does not hold up well for leftovers - gets very soggy overnight.

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msfaranda

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Reviewed: Jun. 28, 2009

FANTASTIC! Even my picky husband and a guest who didn't care for spinach raved about it. FYI, could use on a romaine salad. However, the spinach did get soggy quickly...the only reason for 4 stars rather than 5. May have sat too long before I served it.

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luckybrown

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 22, 2009

I made this salad for a BBQ and it was a huge hit! I followed the recipe but substituted Splenda for the sugar and pine nuts for almonds. I changed the number of servings to 10 thinking that would be enough for 15 people but it was waayyy more than enough and people even went back for seconds. Next time I would make enough servings for half of the amount of people. I would also try the basalmic and add cheese which I had but forgot. Delish!

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