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Dressing can be prepared ahead of time. Cover and refrigerate up to 24 hours.
For extra flavor, toast walnuts before adding to salad. Preheat oven to 350°F. Spread walnuts in single layer on baking sheet. Bake 5 to 7 min. or until lightly toasted.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This salad was "a hit" last night at our gathering; people were asking for the recipe! This is always a great compliment! I highly recommend this salad!
Made this recipe for a carry-in at work. Everyone loved it. It looks like a restaurant salad. I used one bag of mixed greens and cut the rest of the ingredients in half. There was still a little too much dressing. Very delicious. Quick and easy too.
Great Recipe. I used honey almonds instead and added bacon, water chestnuts, dried cranberries, and the won ton noodles from a chinese restaurant. My guests loved it and make requests for this salad time again.