Ingredients
9 pieces brussels sprout
100 grams pineapple
2 carrots
1 ounce golden raisins
almonds 23 kernel=oz
1 lemon
1/2 teaspoon sesame oil
black pepper as desired
1 teaspoon ground ginger
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Fine oil mist for grilling, baking, salad — control without aerosol
Dark roasted sesame — intense nutty finish for Korean and Chinese dishes
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Fine oil mist for grilling, baking, salad — control without aerosol
Dark roasted sesame — intense nutty finish for Korean and Chinese dishes
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Soak raisins, and almonds in one cup of hot water for 15 minutes. Chop the carrots in lengthwise section. Chop the pineapple ( I got it cut already). You can cut the Brussels sprout into lengthwise, but I left it as it as. It's tiny leaf, soi guess there is no need to spend extra time to prepare a salad. Make the dressing (fresh squeezed lemon juice, sesame oil, ground ginger, black pepper). Mix all ingredients , add the dressing.