By Bergy on December 24, 2001
"Great looking salad with lots of zip"
Serving Size: 1 (304 g)
Servings Per Recipe: 4
"This is a very good and attractive salad. I used pecan halves as I did not have walnuts. I also used spinach, romain and endive for my assorted greens - it turned out wonderful! I recommend using this salad as a lunch item or first course meal - if you "blend" it with other flavors in a meal it may take away from the taste of this. Next time I may try some cut up brie cheese for a different taste. Really great salad - worth trying!!"
"This is an excellent salad. I added some dried cranberries and topped with a raspberry vinaigrette dressing. Try CANDIED walnuts for little variety, too!"
"Very easy and flavorful. We like with less dressing, so I used 1/4 cup for 6 cups of salad green to be tossed with. The extra vinaigrette can be stored in frige for a while for more of this salad. A couple of our guest did not care for gargonzola, so that was left on the side for self-serve. Everyone liked how nicely the pear & walnut (& cheese) fit together."
"We have made this recipe many, many times and I have been remiss in reviewing it. I sometimes use Litehouse Sesame Ginger dressing (which is fabulous) if I'm too lazy to make the homemade. But the recipe is perfect as it is!! A great combination of flavors that makes a wonderful brunch. Thanks Bergy!"
"This is very good. I used it first as a Thanksgiving side dish and have taken it to many pot lucks since and it always disappears. Variations I've tried include granny smith apples instead of pears, using pecans instead of walnuts, and a "mediterranean" version that uses feta and pine nuts."
"Very good salad, exactly the recipe I was looking for. I added raspberry jam to the dressing recipe for sweetness. I also added Craisins."