Combine chicken, celery, walnuts, mayonnaise and salt. Spoon onto 2 lettuce-lined salad plates. Garnish each serving with kiwifruit slices.
Pacific Shrimp Salad with Kiwifruit
Ingredients:
California kiwifruit peeled and cut into strips
Jumbo shrimp cleaned
¼ cup Olive oil
1 tbsp Fresh cracked pepper
1 tspSea salt
Bacon slices cooked and cut into strips
¼ cup Apricot jam
¼ cup Kiwifruit honey dressing (recipe below)
Bibb lettuce (wraps)
¼ cup Fresh cilantro chopped (optional)
Heat frying pan until it becomes hot add oil and shrimp stir constantly adding paper and salt cook shrimp until they become red in color and slightly crunchy (cooking about 2 minutes). Mix apricot jam with kiwifruit honey dressing
Wrap kiwifruit, shrimp, and bacon, spread dressing mixture over lettuce add cilantro to taste and wrap ingredients inside.
KIWIFRUIT HONEY DRESSING
Ingredients:
California Kiwifruit peeled and chopped
½ cup Honey
½ cup Fresh squeezed limejuice
1 tbsp. Fresh chopped ginger
Combine kiwifruit, honey, limejuice and ginger in a glass bowl and refrigerate for at least 2 hours. Pour over fruit salad or sliced fruit
Mesquite Grilled Chicken and Kiwifruit Salad
Makes 2 Servings
Ingredients:
1½ cups cubed grilled chicken
¼ cup chopped celery
¼ cup walnuts, coarsely chopped
3 tablespoons mayonnaise
¼ teaspoon salt
lettuce
1 kiwifruit, pared and sliced
Combine chicken, celery, walnuts, mayonnaise and salt. Spoon onto two lettuce-lined salad plates. Garnish each serving with kiwifruit slices.
California Bulgur Salad with Lemon Mint Dressing
Ingredients:
1 cup bulgur wheat
1/2 cup sliced mushrooms
2 tablespoons butter or margarine
2 cups chicken broth
1/4 cup diagonally sliced green onions
Lemon Mint Dressing
1 cup finely shredded red cabbage
2 to 3 (about 3 to 3 1/2 oz. each) California kiwifruit, pared and sliced
1 cooked chicken breast (10 to 12 oz.) boned, skinned and sliced or 10 to 12 ounces cooked whitefish, cut into serving-sized pieces
Versatile Bulgur Salad can be served with light meat, such as chicken or fish and can be eaten alone or as a side dish.
Sauté bulgur and mushrooms in butter until golden; add chicken broth, cover and bring to boil. Reduce heat and simmer 15 minutes. Cool. Toss with green onions and 1/4 cup Lemon Mint Dressing. Arrange bulgur, cabbage and kiwifruit on plates with sliced chicken or fish; drizzle with remaining Lemon Mint Dressing. Makes 4 servings.
Lemon Mint Dressing: Combine 6 tablespoons lemon juice, 2 tablespoons vegetable oil and 4 teaspoons honey with 2 teaspoons each grated lemon peel and fresh minced mint leaves; mix well. Makes about 1/2 cup.
One teaspoon dried crushed mint can be substituted.
Kiwifruit Deli-Style Salad
Ingredients:
2 California kiwifruit, divided
1/2 cups finely shredded cabbage
Deli Dressing
2 ounces thinly sliced corned beef
Serves 6 – 8 people
Pare and chop 1 kiwifruit; combine with cabbage and Deli Dressing. Arrange on 2 appetizer plates. Pare and slice remaining kiwifruit. Alternate kiwifruit slices with corned beef over cabbage mixture. Makes 2 appetizer servings. Recipe can be doubled or tripled.
Deli Dressing: Combine 2 tablespoons mayonnaise, 1 teaspoon milk, 1/4 teaspoon Dijon mustard and dash each salt, pepper and sugar; mix well. Makes about 2 tablespoons.
Variation: Substitute 1 - 1 1/2 cups prepared coleslaw from deli for cabbage and Deli Dressing. Combine with one pared, chopped kiwifruit.
Thinly sliced ham or roast beef can be substituted.
Kiwifruit-Grapefruit Salad
Ingredients:
3 (about 3 oz. each) California kiwifruit, pared and sliced
1 grapefruit, peeled and sectioned
1/4 cup fresh or frozen blueberries
1/4 cup toasted sliced almonds
Yogurt-Lime Dressing
This fruit salad makes a great dessert or light meal. The yogurt-lime dressing with honey tops off this light, healthy and easy-to-make dish.
Arrange fruit on platter; sprinkle with almonds. Serve with Yogurt-Lime Dressing. Makes 2 servings.
Yogurt-Lime Dressing: Combine 1/4 cup plain yogurt with 1 teaspoon honey and 1/2 teaspoon grated lime peel; mix well.Makes about 1/4 cup.
Holiday Kiwifruit Salad
Ingredients:
1 Fresh winter pear, cored and cubed
1 red apple, cored and thinly sliced Lemon or lime juice
1 can (8 oz.) jellied cranberry sauce, divided
2 California kiwifruit, pared and sliced
Red leaf lettuce
1/3 cup dairy sour cream or sour half-and-half
Dip pear and apple in lemon juice to prevent darkening. Reserve 3 tablespoons cranberry sauce; slice remainder into quarter slices. Arrange kiwifruit, cranberry sauce slices, pear and apple or lettuce. For dressing, combine sour cream with 3 tablespoons reserved cranberry sauce and 1 teaspoon lemon juice. Makes 4 or 5 servings.
CHEESY KIWIFRUIT SALAD WITH BABY GREENS
Ingredients:
California kiwifruit peeled and cubed
1/2 cup Seasoned feta cheese
¼ cup Gorgonzola cheese
1 pkg. or 4 cups Fresh baby greens (otherwise known as Mesclun)
1/4 cup Parsley chopped
¼ cup Cashews sliced or chopped
Makes 4 servings.
SIMPLE DRESSING
1/2 tsp. Low sodium soy sauce
1 1/2 tbsp. White wine vinegar
1 tsp. Fresh cracked pepper
1 1/2 tbsp. Extra virgin olive oil
Place kiwifruit, cheeses, baby greens, parsley, and almonds in a bowl and toss lightly. In a separate bowl combine soy sauce, white wine vinegar, pepper and oil.
Drizzle dressing over salad tossing lightly.
Avocado Salad
Ingredients:
California Kiwifruit peeled and sliced
Avocados peeled and sliced
Granny smith peeled and sliced
1/4 cup Parsley chopped
¼ cup Watercress shredded
cups Red lettuce shredded
ANTIPASTO WITH KIWIFRUIT
Ingredients:
California Kiwifruit peeled and sliced
½ lb Pepperoni slices
1 jar 7 oz Artichoke hearts halved
1 lb Thick sliced Monterey jack about 1”x 2”
1 can 14 oz. Black olives
1 jar 16 oz. Stuffed green olives (stuffed with garlic or almonds)
2 cups Bryan tomatoes
Hard boiled eggs sliced topped with paprika for color
½ lb. Thick sliced Gouda cheese about 1”x 2”
2 cups (about 6) Pepperacinni
Sliced green onions (3 inches long or so)
2 cups Fresh asparagus spears
Serves 6
On a large platter place the kiwifruit, pepperoni slices, artichoke hearts, jack cheese, black olives, green olives, tomatoes, eggs, Gouda cheese, pepperacinni, green onions and asparagus spears in individual rows.
Serve with a creamy Italian dressing or a fresh blue cheese dressing.
KIWIFRUIT SUMMER FRUIT SALAD
Ingredients:
California Kiwifruit peeled and quartered
1-cup Seedless grapes (purple)
1 cup Cantaloupe cut into cubes
1 cup Honeydew melon cut into cubes
1 cup Watermelon cut into cubes
½ cup Cottage cheese (optional)
Place kiwifruit, grapes, cantaloupe, honeydew, and watermelon in a large salad bowl, top with scoop of cottage cheese.
KIWIFRUIT SPINACH SALAD
Ingredients:
2 California Kiwifruit peeled and sliced
1 Large bunch spinach cleaned and drained
¾ cup Cucumber diced
1 Green onion sliced
1/4 tsp. Salt
1/2 Bundle arugula cleaned and drained
½ cup Celery sliced
¼ cup extra virgin olive oil
¼ cup Balsamic vinegar
In a large salad bowl to gently fold together the kiwifruit, spinach, cucumber, onion, arugula and celery salt to taste, add oil and vinegar.
