Vivaldi'S Four Seasons Salad

1. 1

   Combine the tomatoes, cucumbers, mangos, and kiwis in a large stainless steel bowl.

2. 2

   Add the lemon-lime dressing and mix the ingredients until the dressing is entirely assimilated.

3. 3

   Top off the salad with the pecan and walnut halves.

4. 4

   Squeeze the lemons and limes and run the liquid through a sieve to get rid of all of the seeds.

5. 5

   Add the olive oil to the lemon and lime juice, and use whisk rapidly, forming an emulsion.

6. 6

   Add the freshly ground black pepper and mix it in thoroughly.

No additional tips available.