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Author Notes: I composed this salad with tomatoes and cucumbers, added kiwis and mangos for tanginess, and a mixture of nuts as a counterpoint. The result is a salad for all seasons. —THE FUTURE MBA
VIVALDI'S FOUR SEASONS SALAD
- 3 large hothouse tomatoes, sliced thinly
- 5 small cucumbers, peeled and sliced
- 3 mangos, peeled and diced
- 3 kiwis, peeled and sliced
- 1/8 cup pecans, halved
- 1/8 cup walnuts, halved
- Combine the tomatoes, cucumbers, mangos, and kiwis in a large stainless steel bowl.
- Add the lemon-lime dressing and mix the ingredients until the dressing is entirely assimilated.
- Top off the salad with the pecan and walnut halves.
- 3 lemons, juicy
- 5 limes, juicy
- 1/4 teaspoon freshly ground black pepper, on the "fine" setting
- 2 tablespoons olive oil, preferably organic extra virgin
- Squeeze the lemons and limes and run the liquid through a sieve to get rid of all of the seeds.
- Add the olive oil to the lemon and lime juice, and use whisk rapidly, forming an emulsion.
- Add the freshly ground black pepper and mix it in thoroughly.
- This recipe was entered in the contest for Your Best Vegan Recipe
- This recipe was entered in the contest for Your Best Recipe with Green Stuff
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch