Workshops

Seasonal Salads

When: Tue., July 1, 6-8 p.m. 2014

Menu: Strawberry & Orange Salad with Grilled Pork Tenderloin and Cinnamon Vinaigrette Salmon & Grilled Asparagus Salad with Toasted Almonds & Pineapple-Apricot Vinaigrette Shrimp Orzo Salad Spring Roll & Spring Green "Rolled Salad" Wilted Spinach Salad with Bacon-Sherry Vinaigrette Warm Spring Pea Salad with Goat Cheese and Caramelized Onions

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