The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 6, 2009
This salad is absolutely amazing!! I had 22 people over for Thanksgiving and I couldn't tell you how many compliments I received on this recipe! Delicioso!!
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Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA
Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 1, 2009
This was a very good dressing. So much better than the bottle. A little goes a long way. Served the winter salad and dressing at a party and everyone loved it.
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Cooking Level: Intermediate

Home Town: Alton, Illinois, USA
Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 29, 2008
HOLY COW this was amazing!! I made it just as the recipe called for, it was a real hit. Added spinach too, great addition. Walnuts worked well too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 28, 2008
Festive and tasty. I prepared this recipe for a Christmas potluck and it was a hit! It will be included in my list of most favorite party salads.
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Cooking Level: Intermediate

Living In: Kaneohe, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 27, 2008
the salad dressing is awesome! i used fresh meyer lemons picked from the tree and followed recipe exactly. I will make this many times. My guests all went back for seconds.
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Ro

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 16, 2008
Fresh. Yummy, exciting flavors
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 15, 2008
used pear and apple. don't need to use all the dressing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 12, 2008
This was a hit at my photography clubs Christmas potluck. Since this was my first attempt, I didn't make any changes to the recipe. I prepared the dressing the night before and was a little concerned that the dressing would be too sweet; however the flavors blended beautifully overnight. I will make this again!
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Cooking Level: Intermediate

Living In: Truro, Nova Scotia, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 28, 2008
This is an excellent recipe with a lot of room for experimentation. First I'll say that the dressing is outstanding but I made a few changes. I used 1/3 C.sugar, 2TBSP. pureed red onion., and used half canola oil, half olive oil. I will make this dressing regularly as it is really delicious! I regret substituting the swiss cheese for blue cheese because I felt that it overpowered the flavors and I couldn't taste the dressing. Next time I'll try shaved parm. I also subd walnuts for the cashews which I liked. A really great recipe with lots of room to experiment- thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 27, 2008
Very tasty and a nice change in salads! Followed the recipe exactly and turned out great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 16, 2008
This salad is so good!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 11, 2008
This recipe is amazing. I followed the recipe exactly and it was the best.
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Cooking Level: Intermediate

Living In: Murphysboro, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
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Reviewed: Nov. 10, 2008
The dressing was fabulous - the actual salad was just OK. I made 1/2 the amount of the dressing (and used about only half of that). I also only added aout 3 tbsp. of olive oil instead of what was called for. I added some fresh minced garlic and 2 tsp. finely chopped basil to the dressing. i refrigerated that for a couple of hours to all for the flavors to blend. I love the sweet and tangy taste of the dressing and prefer lemon juice to vinegar in dressings. As for the salad itself - I did not peel the fruit - as I wanted the peel to add color to the salad. I thinly sliced the fruit and let them sit in 2 tsp. lemon juice to make sure it would not brown/oxidize until I was ready to put the salad together. I left out the swiss cheese, but added a sliced red onion. I guess I did not like the pears and apples in my salad - I prefer vegetables in my salad. if I make it again - I will substitute red, and yellow peppers for the pears and apples. I would keep the craisins and toss in a can of drained manderine oranges - as I do not mind those in salads.
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Cooking Level: Intermediate

Home Town: Monsey, New York, USA
Living In: Staten Island, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 5, 2008
We loved the salad itself, but we weren't thrilled with the salad dressing. I did use splenda (half the amount called for) for the sugar and olive oil instead of veg. oil (yuk), but my husband described the taste as vinegary even though there wasn't a drop of vinegar in it. I thought it was overly sweet mixed with all the wonderful fruit. I will make again, but skip the dressing or tweak it to suit our tastes. Thank you for sharing.
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Cooking Level: Intermediate

Home Town: Boring, Oregon, USA
Living In: Bend, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 30, 2008
This was an absolutely delicious salad!! I didn't have cashews so I used toasted pecans and also used a good soft feta instead of the swiss.
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Kim
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Cooking Level: Intermediate

Home Town: Newport News, Virginia, USA
Living In: Ashburn, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 30, 2008
This salad was a huge hit at a dinner party I had this past weekend. Thanks for sharing it. I am going to make this again tomorrow for a potluck. This time I will not add all of the dressing. Although very tasty ... I felt like all of it was too much. Loved the salad.
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Cooking Level: Intermediate

Living In: Windsor, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 30, 2008
The lemon poppyseed dressing is the only dressing my family puts on any salad.
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Cooking Level: Expert

Home Town: Manchester, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 22, 2008
This recipe goes straight to my list of very favourites. I was interested in making the roquefort pear salad from this site but due to a blue cheese phobia sufferer at my table, I opted for this one. Last night I followed the instructions as stated and it turned out beautifully. I served it with spaghetti and garlic bread. After tasting this salad I gave most of my spaghetti away and ate most of the salad myself. There was enough dressing to have it again tonight. All of the ingredients blend with each other but can still be individually tasted - That's why I like it so much. I do not doubt that many have served this salad and had numerous requests for the recipe. I would have asked for it myself for sure. This is definitely making an appearance on my Christmas menu. Absolutely brilliant!
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
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Reviewed: Oct. 20, 2008
super delicious! i omitted the cheese and used pecans instead of cashews.
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Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 14, 2008
Love this recipe and the salad dressing is very good because I like the lemony taste. Not too sweet either but I use splenda for sugar or at least half splenda. Use fresh lemon, don't substitute with the reallemon in a bottle. I use this on any salad, especially with strawberries and feta cheese, really good. Someone else shared this with me and I've shared it with many others. Thanks for something a little different than my same old italian that I always use.
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von

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