Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.see more from this author
Is rich in flavors
As soon as I looked at the ingredient list I told her this isn’t a good idea, but she insisted to try it and it was awful. This salad is disgusting, me and my girlfriend made it in the spur of the moment and as soon as we took the first bite, we regretted it.
Love this mix! Refreshing, oh so pretty, and a change in salads. Thank you.