Reviewed on May. 07, 2012 by Mrs_T
I made this just as written except that I used gluten-free all-purpose flour in the dressing rather than the regular all-purpose. I took this to a ladies' brunch; its pastel colors were so pretty. My dad and my hubby enjoyed the leftovers, though. I will definitely be making this again; it might make a nice tradition for Easter. But next time, I think I will cut way down on the maraschino cherries and just use a few for color. (The large amount made the salad almost too sweet for my tastes.) I would probably add a second can of mandarin oranges to make up for not using the entire jar of cherries. Definitely a keeper recipe!