Vivaldi'S Four Seasons Salad

• 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
• LEMON-LIME DRESSING
• 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

1. Combine the tomatoes, cucumbers, mangos, and kiwis in a large stainless steel bowl.
2. Add the lemon-lime dressing and mix the ingredients until the dressing is entirely assimilated.
3. Top off the salad with the pecan and walnut halves.
4. Squeeze the lemons and limes and run the liquid through a sieve to get rid of all of the seeds.
5. Add the olive oil to the lemon and lime juice, and use whisk rapidly, forming an emulsion.
6. Add the freshly ground black pepper and mix it in thoroughly.

s four seasons, hothouse tomatoes, cucumbers, kiwis, pecans, walnuts, lemonlime dressing, lemons, freshly ground black pepper, olive oil

Taken from food52.com/recipes/29113-vivaldi-s-four-seasons-salad (may not work)