Reviewed: Jul. 24, 2009

The consistency turned out okay, but we just didn't like the taste. It was too much parmesan. We couldn't even taste the onion. This would require a lot of tinkering for us.

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Reviewer:

linda

Cooking Level: Intermediate

Reviewed: Apr. 6, 2009

I didn't like much this salad, but my husband really enjoyed it! I used only 1/4 cup of light mayo and 1/4 cup of plain yogurt and still had a rich texture.

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Fit&Healthy Mom

Cooking Level: Intermediate

Reviewed: Nov. 1, 2008

Much as I hate giving negative reviews, I'm afraid I will have to say I won't be making this again. Both my husband and I did not care for it at all even though we love all the ingredients. I did not have lemon pepper seasoning so I put in a little True Lemon powder and some pepper. I didn't think that would have such a negative effect as we couldn't taste it at all. I added a little salt to try and get more flavor and I also had to add at least 1/4 cup more milk, since I let the dressing soak in the refrigerator for at least an hour like other eviews stated. It was sooooo thick. Thankfully I have an extra pkg. of spinach so I will continue making Jamie's Cranberry Spinach Salad on this site. My husband and I can eat a whole 10 oz bag of spinach if I make that. It is out of this world!!!

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Reviewer:

poppyseed

Cooking Level: Expert

Living In: Fredericksburg, Ohio, USA

Reviewed: Aug. 30, 2008

Made this for a family dinner and it got rave reviews!

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Reviewer:

LEANNE

Cooking Level: Expert

Living In: Merritt Island, Florida, USA

Reviewed: Jun. 27, 2008

all I had for a salad was spinach and tomatoes so this recipe was handy. I enjoyed the flavor of these ingredients together. I'm adding this salad to my list of salads to make in the future. My husband hates spinach but he almost licked the bowl clean because he loved the dressing. Maybe next time I'll serve it with another lettuce for him but not for me.

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Reviewer:

cocoakay

Home Town: Woodburn, Oregon, USA

Reviewed: Oct. 14, 2007

A great base salad, with a wonderful dressing. I added cubed fresh mozzerella (crumbled feta would be great as well), tore up some fresh basil to give it some sweet freshness. Homemade croutons topped it off. To make the croutons, by a loaf of crusty French bread (day old works best), cut into cubes. Coat the bottom of a pan with extra virgin olive oil (adjust size of pan and amount of EVOO to the number of croutons you plan on making). Add fresh garlic, kosher salt and pepper to taste to the EVOO and sautee for a few minutes. Add cubed bread and toss until brown. Croutons will be crispy with a little bit of chewy on the inside. Let sit on heat for a bit to make completley crispy. Enjoy, on this salad and many others.

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Reviewer:

Kansas555

Cooking Level: Intermediate

Home Town: Ellijay, Georgia, USA

Living In: Warrensburg, Missouri, USA

Reviewed: Feb. 16, 2007

This is a great salad with dinner or even for lunch!!! NOTE: It is best to let the dressing get COLD in fridge for at least 2 hours or longer for best tast!

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Reviewer:

MatSounds

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

Reviewed: Jan. 4, 2007

This salad was wonderful! I took it to my husband's family Christmas and they don't like anything but basic salads. I was a little worried, but they all commented on how good it was. The dressing was thick after it sat in the fridge, but I just added more milk and it was perfect. Thanks for the recipe.

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