Reviewed: Nov. 14, 2009

This was delicious. The red onions gave it a strong flavor. I used a Bartlett pear instead of an apple. Also, grated parmesan instead of cheddar, and added walnuts to the almonds.

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lbe314

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Reviewed: Sep. 15, 2009

Super tasty and super easy to put together! A keeper for sure!

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Justine

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Aug. 6, 2009

This was very good. I left the skin on the apple...used a corer to core and divide it into wedges and then just chopped them. I made the Tangy Poppy Seed Dressing on this site and it was perfect with this salad. Hubster loved it too.

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TTRICIAANN

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Reviewed: Jun. 9, 2009

We loved this. I don't know what kind of apple I used, but left the apple skin on for color, and I subbed raisins for the dried cranberries. I made the poppy seed dressing for this. Wonderful combination of colors and testures!

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Feb. 16, 2009

This is a fantastic recipe! The combinations are endless. For fruit we use fresh local and in season (we've tried peaches, blueberries, nectarines, kiwi, and apricots) and for nuts we use what catches our fancy(pecans, walnuts, almonds, or hazelnuts), and for cheese we've used blue, havarti, cheddar, swiss, jack, colby - all were great - we've never been disappointed. Rarely does my husband request a salad for dinner - but since I discovered this recipe last year he requests it on a regular basis now. Tonite were having it with apple, walnut, blue cheese, dried cranberries, and thinned blue cheese dressing.

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LADYREDLOCKS

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Reviewed: Jun. 3, 2008

I made this up because I had most of the ingredients on hand and had only remebered the dinner a few hours before. I had never heard of a Fuji apple either. There were raves at the dinner party. All the flavours and colours were terrific.

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