A new version of the classic fruit salad that is now served in a handful of restaurants across the country has been named the best in the country.
The New York Times’ Food & Wine Awards honored the salad, which is available in a variety of styles, from a traditional twist to a crisp salad, and named it the Best New York Salad of All Time.
“I’m so happy that our readers have recognized our salad as the best New York salad,” said chef and owner of The Sprawl Restaurant, David Dutton.
“This salad is very simple, but it really does taste amazing.”
The new version has been adapted from a classic dish that has been making the rounds for years.
Dutton, who is also the owner of Bistro Piazza in Brooklyn, told Ars that he and his wife, who have been making salads for years, had a lot of fun making the salad and were honored to be recognized for it.
“The concept was so simple and it really worked,” Dutton said.
“It’s a great recipe and I think it’s a really good one.
It’s just something that’s so good to have.”
The recipe that Dutton and his team developed was inspired by the classic apple and pear salad from Italy and the American Southwest.
The apple and peach flavors come from the peaches that are left over after cooking them for a few hours, then sliced into thin slices.
The lemon flavor comes from the lemon juice and lime juice, along with a blend of dried fruit and salt.
The pear flavor comes straight from the pear itself, along a dry mix of dried, pickled and dried fruit.
“You can definitely see where they got that apple and the pear flavor,” Duttens said.
“It’s not like we’re reinventing the wheel,” Dutts added.
“I’m just really happy that people are eating it.
I’ve never been more proud to have the recipe.”
The Sprawl’s new version is available at all locations in New York City, as well as at some of the city’s most popular eateries.