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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
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Vegetable-forward cooking organized by produce season
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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
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Vegetable-forward cooking organized by produce season
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Rinse and dry grapes and place in a large bowl. Rinse and dry the apples. Core apples and cut into twelve to fourteen sections. Chop each section in half and place in the bowl with the grapes. Chop the celery stalks into half-centimeter slices and add to the mixture. Add mandarin oranges and craisins to the mixture. Roughly chop the pecans into halves and quarters and add to the mixture. In a separate bowl, combine mayonnaise, sour cream, and Splenda. Pour over the mixture. Toss so that the dressing covers everything and the fruits are well combined. Enjoy!