| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
New Zealand |
Salads, Kiwifruit |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Brown rice |
| 2 |
|
Kiwifruit |
| 1 |
|
New Granny Smith or Braeburn apple |
| 1/2 |
c |
Thinly sliced celery |
| 1/2 |
c |
Red pepper strips |
| 1/4 |
c |
Toasted walnut pieces |
| 1/4 |
c |
Thinly sliced green onions |
| 2 |
tb |
Chopped parsley |
| 3 |
tb |
Sherry vinegar |
| 1 |
tb |
Olive oil |
INSTRUCTIONS
From the New Zealand Kiwifruit Marketing Board.
Cook rice in water according to package directions. Drain and cool.
Peel kiwifruit and cut into 1/4" thick slices. Cut slices in half to
form semi circles. Core and dice apple into 1/2" cubes. Toss together
rice, kiwifruit, apple, celery, red pepper strips, walnuts, green
onions and parsley in salad bowl. Mix together vinegar and oil.
Drizzle over salad. Toss to mix well. Cover and refrigerate 1-2
hours, to allow flavors to blend, before serving. Makes 6 servings.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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