Reviewed: Jun. 8, 2009

I have made this recipe 3-4 times...sometimes exactly as it says, sometimes not getting the chance to let it sit for 24 hours...today I omitted spinach (couldn't find any), used mushrooms, broccoli instead of celery (to please the husband. It's always a hit! Thanks for the great recipe!

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simplecook

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Reviewed: Nov. 20, 2008

I make this recipe every year for Thanksgiving, and look forward to this more than anything else. I do not use mushrooms, and you could add any veggies you like (i.e. broccoli, tomatoes). The dressing is the key, as is letting it all set for at LEAST a day. (Even better -- it's done before the meal crunch!)

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WIDALLAS

Cooking Level: Intermediate

Home Town: East Liverpool, Ohio, USA

Living In: Brunswick, Georgia, USA

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Reviewed: Jun. 18, 2008

This salad was a huge hit at my son's birthday party. I used lettuce, red onion, peas, bacon and cheddar cheese and this dressing. The dressing was a perfect topper for the veggies! Great make ahead, pretty dish!

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cookinmama

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Jul. 27, 2007

I didn't have water chestnuts, and I forgot to put in the celery, but this recipe was still great! I really liked it in a 9x13 pan. I've seen it made in deep bowls, but this was great b/c everybody got a little bit of everything. I made it for my daughter's birthday party and everyone loved it. We had one leftover for the next day, and it was still just as good. Nothing gets soggy---its great!

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mom2mags

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Reviewed: Jul. 7, 2007

This was quite good. I was surprised at how crisp the veggies stayed with the dressing on them. I don't like sweet dressing, so I substituted some parmesan cheese and garlic powder in place of the sugar in the dressing, and that was very tasty. A good potluck salad.

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Kim

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Reviewed: Jun. 18, 2007

This recipe turned out well at a recent get together, although some people didn't care for the water chestnuts. I think next time I'll substitute the chestnuts for something else. Otherwise, it disappeared quickly! I'll defintely make it again.

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kristab

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Reviewed: Jul. 23, 2006

This is a great salad to take to any covered dish event. It is always well received and tastes great.

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CLAMMERS

Cooking Level: Expert

Living In: Pinebluff, North Carolina, USA

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Reviewed: Jul. 17, 2006

When making this salad I leave out the celery and chestnuts.. (Just my personal preference) The only other change I make to this wonderful recipe , is adding a package of Hidden Valley Ranch...This gives it such a wonderful taste!!

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tracy

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Reviewed: Jul. 9, 2006

I made this salad, with a few variations, for our 4th of July picnic. Unfortunately, there was so much great food, the salad barely got touched. Those that did try it liked it a lot...The good news for me is since there was so much left, I have been enjoying it for several days now, finally hitting the bottom of the dish 5 days later! And the marvel is, it's stayed fresh all this time!!! When I made it, I omitted the mushrooms and instead added broccoli flourets. I also used a whole head of iceberg because the spinach at the store looked dreadful.The dressing is simple, but compliments this salad well. I used sugar this time, but I think in the future I'll subsitiute with Splenda. I will definitely make this again, and I will cut down on the peas, too. I thought they were a bit overpowering. All in all, a wonderfully tasty salad that lasts for days.

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