14 Reviews

fabulous recipe with a great flavor. instead of bacon, i sliced up a fair amount of ham, and added some goat cheese instead of feta to the mix. it was good enough to make two nights in a row.

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Milla November 05, 2001

This salad and salad dressing is top-notched. I prefer the granny smith apples and the blue cheese combo. I add left-over grilled chicken (the best is fajata chicken), boiled egg and avacado slices, and toasted pecans or walnuts, pile it high on a dinner plate to make this salad a full meal.

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Trinda Martin April 05, 2001

I made this delicious salad with baby arugula and added chopped walnuts. It was great and enjoyed by all!

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Ginny233 October 21, 2002

Oh, yummy, yummy, perfect!!!! This was so beautiful and healthy tasting!! I went on a pasta binge this weekend and made homemade pasta (noodles, sauce, bread, and all!) two nights in a row--this was my salad for the second night. I didn't have any oregano so I left that out. I also added about 5 cloves of garlic, which I should NOT have done because, of course, it was raw and therefore VERY strong (you could smell the garlic upstairs!) Also no bacon for me. I added half a sliced red onion, which I allowed to marinate in the dressing so it wouldn't be so strong. EXCELLENT dancer!!! Thanks!

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spatchcock July 28, 2002

A terrific dish. We used the granny smith / bleu cheese pairing and it was wonderful. Thanks, Dancer^, for another great salad!

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Titanium Chef June 04, 2002

Ate this with chicken marsala and some risotto. Was just right. Am going to try tomorrow with an oriental dish. I think the sweet/sour flavor combination really lends itself to many types of cuisine. The dressing was the best part. I almost went for a white wine vinegar substitution, but decided against it, and was pleasantly surpirsed - the apple flavor was not overwhelming with both a sour and sweet taste - Just right. One thing for you measurement junkies out there - the proportions here seemed WAY OFF to me for a prodigious amount of salad. I used about 1/2 of a medium head of red-leaf lettuce - way more then 1 1/2 cups - just to make sure I had enough for two for two nights, and an equivalent amount of spinach. Everything seemed to remain just about right, save for the onions. I would also add more apples, maybe two cups instead of 1. Also, I couldn't find bleu cheese, so used feta, and was glad for it - the briny feta taste was EXCELLENT with the sweet/sour apple flavors. I would suggest using feta packed in brine, if possible. Adding nuts instead of the bacon seems like a good plan to keep the flavors light, but I used neither. Some toasted almonds might be tasty - I'll try that next time!

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Chris White June 02, 2003

I have made this delicious salad several times when asked to bring a side dish for a party. It is very versatile and the wonderful flavors blend well with poultry, meat or fish. This one is a keeper. Thanks!!

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Cecilia in NC April 05, 2003

My family and friends love this recipe. I often use a genral lettuce mix I buy at the store. This one is a winner.

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Curtis2190 July 27, 2011

Made a few changes to the salad: used all spinach, no mushrooms, 1/2 cup feta and added 1/4 cup coarsely chopped pecans. Had no green onions, so used about 1/4 cup sweet diced onion and marinated it in the salad dressing to make sure it would taste mild. Salad dressing changes: used 2-1/2 Tablespoons cider vinegar and 4 Tablespoons olive oil. All else the same but I added 1/2 teaspoon soy sauce and a little salt. I tossed the feta cheese along with the salad. I didn't use all the dressing. The salad was refreshing with interesting flavors. We all liked it. Thanks, Dancer.

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Heirloom Tomato November 09, 2009

I really liked this recipe, but__ I cut back on the oil and vinegar and added 2 teaspoons more sugar. I did not have the mushrooms or the fetta cheese

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Katwark September 22, 2009
California Apple Spinach Salad