7 Reviews

Fabulous! I reduced the amount of olive oil in the dressing, but otherwise followed the recipe. Everyone loved this salad! Thanks for sharing!

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breezermom March 28, 2015

What a refreshing, beautiful salad. The apple, the nuts, the dressing all combined makes one winning combination. I did use some oil and mixed the dressing up in my blender which made it light, frothy, and so tender tasting.The bit of confectioners sugar really made the whole taste just wonderful. I used fresh spinach I just picked from the cold frame and oh so tasty ...Oh and the blue cheese....divine! Thanks Maito! Loved it!

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Andi of Longmeadow Farm April 11, 2008

I made this for my mother tonight for dinner and basiclly scaled it down to serve one, but kept the dressing the same. Skipped the oil as suggested by Rita and it worked great. The cinnamon and cayenne mixture on the pecans was very interesting but good! My mother adored this dressing and was quite happy I didnt scale the recipe down for that! I threw in some left over broiled balsamic vinegar chicken to make this a full meal.

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anme October 16, 2007

We loved this salad. The nuts in this make the recipe special. I used a feta cheese since I thought it was blue cheese, but it still combined with the dressing and nuts very well. I only had some chopped nuts but they seemed to work well with this. Thanks Maito.

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~Nimz~ October 13, 2007

I enjoyed this salad. Love blue cheese which goes great with apples and pecans. The pecans were yummy and the oil can be skipped completely in them if you are watching your waist line. This makes plenty serving 6-8 guests.

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Rita~ August 24, 2007

Wonderful salad; dressing tasted great. The nuts tasted good but seemed a bit putzy to make - I've made similar nuts with fewer steps. But will for sure be making this combination again. (Just realized I forgot the onion!)

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Linky March 17, 2015

This is a 27* salad dressing, Maito. Truly fabulous. I found the bleu cheese too overwhelming a flavor for the dressing. I'd use goat cheese next time.

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sugarpea January 02, 2010
Port Wine Spinach Salad With Sweet and Spicy Pecans