Rating: 4.5 stars. I prepared this salad for guests recently, using many of the suggestions from others. I added chilled mandarin oranges and candied, toasted walnuts. I enjoyed the addition of red onion, but served it on the side as not everyone eats raw onion. I do not think the type of greens makes much difference; I used a combination of Romaine and spinach. My husband declared it "One of the best salads I've ever eaten." HOWEVER, the dressing needs work . . . as others have stated WAY TOO MUCH LEMON (serve as presented on Valentine's Day if you want your honey to really pucker up). I had to play with mine for quite awhile, even using honey-mustard instead of Dijon and the balsalmic vinegar and adding LOTS of honey. Sorry, I can't accurately recall proportions. Eventually, I put all dressing in my blender, added MORE honey and some sugar. It scared me so that I served the dressing on the side in a small pitcher instead of dressing fully on the salad. Conclusion: this salad is FANTASTIC IF you can get the dressing down. Once mine reached the "sweet-n-sour" kind of flavor it was excellent. And, with the pomegranate seeds, oranges, deep greens . . . it's beautiful in its presentation. Definitely a keeper . . . but I need to work on the dressing! Thanks for sharing.
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Rating: 4.5 stars. I prepared this salad for guests recently, using many of the suggestions...