Reviewer:

LouisvilleHugger

Living In: Louisville, Kentucky, USA

Reviewed: Apr. 8, 2012

This is an awesome recipe! I have yet to try it with Pistachio's though. I'm not really a fan of nuts in my salads :( I do use feta in place of the blue cheese, as I am the only one that likes blue in our house. This makes for a wonderful springtime or summer salad with all of the wonderful colors. I love this with a nice spring mix or with a romaine/spinach mixture. My favorite dressing to serve with this is Citrus Vinaigrette by Maple Grove Farms.

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2 users found this review helpful

Reviewer:

SunnyRJ

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

Reviewed: Sep. 8, 2011

Oh my goodness, this salad is amazing. I am not partial to blue cheese so I used feta and I used tangerines instead of oranges. I also didn't use the lettuce or dressing because I wanted a more decorative side salad. This salad is simply bursting with flavors. I sprinkled a little stevia over the grapefruits to take the edge off as well. I could see making this salad with fish or chicken or even for a brunch with eggs and salmon. Awesome!

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5 users found this review helpful

Reviewer:

Nomi

Reviewed: Sep. 4, 2010

I took it to a football tailgaiting party and it was a hit. I used goat cheese and it was delicious.

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9 users found this review helpful

Reviewer:

Sheri Z

Reviewed: Aug. 18, 2010

Actually I want to give 4.5 stars. It doesn't get the final 1/2 star as I like a bit more bite of chilliness in a salad like this. So this is MY personal taste opinion. This is very good and is the second most popular salady item on the menu in our Café

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9 users found this review helpful

Reviewer:

JDawnP

Cooking Level: Expert

Home Town: Canterbury, Kent, England, U.K.

Reviewed: Jun. 6, 2010

ohh this was so good! I had to skip the blue cheese and pistachios since I didn't have any but I can only imagine how much more awesome this would be with them. I made my own dressing with balsamic vinegar, olive oil and a little honey, plus sprinkled the whole salad with lemon juice, salt and pepper. I used fresh field greens and arugula instead of romaine for extra nutritional punch. this is a definite keeper!

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8 users found this review helpful

Reviewer:

STARGAZER8383

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

Reviewed: Jul. 29, 2009

This is a perfect salad for a hot day. The combination of fruits is delicious and well worth the effort.

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7 users found this review helpful

Reviewer:

Leonor

Reviewed: Feb. 9, 2009

This combination of ingredients came to their best fruition when eaten together. I took this to a dinner party and it easily fed 30 people who went back for extras. I received endless compliments. I stuck to the recipe except that I doubled the amount of romaine (which substantially increased the volume), added some carrot shreds, and made my own balsalmic dressing. To the vinegar I added cumin, fresh ginger, and seasoning salt, and whisked these all with olive oil. After tossing, I garnished the salad with edible flowers. The presentation was impressive and would have been as awe-inspiring minus the flowers, simply because of the beautiful array of fruit colors. I cannot wait to make this salad again when I have the crowd to serve it to or the special occasion on which to share this delicious salad.

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28 users found this review helpful