This was a very tasty marinade and dipping sauce - the steak sauce added just enough flavor to make it not the usual overly-sweet honey mustard. We used the leftovers today to make sandwich wraps, adding lettuce and tomato slices to each wrap, along with strips of the leftover chicken breasts and then drizzled some of the leftover marinade/sauce over it all before rolling up the wrap. I will be using the rest of the leftover chicken tomorrow on a lettuce salad, and the marinade/sauce will be the dressing. It was worth making "extra" when we made this, as the leftovers can be used in several different dishes! Thank you for sharing your recipe.

We tried this tonight and it is definitely a keeper! Since I'm not fond of lemon juice, I used orange juice and it was exvellent - still get the citrus flavor without the tartness of lemon juice. It seems like a lot of horseradish, but the citrus and sugar make it sweet and mellow - you really should try this! We will make it again next week with pork chops. It's a tasty, versatile marinade and dipping sauce. And my husband was glad to see that the sweet marinade did not burn while grilling. Thanks, Doreen!

I tried this salad for company this weekend...the bowl was empty at the end of dinner. Instead of the usual "seconds" of meat and potatoe, everyone we taking more of this salad! The flavors blend wonderfully. The only change I made was using white wine vinegar, adding 1 TB of honey to lighten up the mustard tang just a bit, and omitting the avacado and onion (only because I forgot to add them to my shopping list). Excellent salad - a keeper that will be made many times again. Oh, and don't forget to do the pecans this way...they are a wonderful, sweet, crunchy addition to an already great salad. Thank you for sharing this one!