Kiwi Vinaigrette Food
FRESH KIWI VINAIGRETTE
Fresh Kiwi Vinaigrette, easy to make with no added sugar of any kind, is a sweet, tangy vinaigrette perfect for topping your next salad.
Provided by Marie
Categories Salad
Time 10m
Number Of Ingredients 6
Steps:
- Place all ingredients in a small bowl and blend together with an immersion blender till smooth. Add more vinegar or oil if it seems too thick.
- Serve immediately or refrigerate.
SPINACH SALAD WITH FRESH GRAPES, PLUMS, PEACHES AND KIWIS
Time 5m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place all ingredients in a food processor or blender and blend until smooth. Set aside.
- Place spinach and sliced fruit in a salad bowl and toss with kiwi vinaigrette.
- Garnish with additional fruit pieces and top with toasted almonds.
KIWI SALAD DRESSING
A different and delicious dressing that would be good over spinach salad, with the addition of strawberries!
Provided by Sharon123
Categories Salad Dressings
Time 5m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- Mix all ingredients in a blender till smooth.
- Store in refrigerator.
- This would be good over a spinach salad with berries, used in making chicken salad, as a sauce for fish, etc.
Nutrition Facts : Calories 894, Fat 74.7, SaturatedFat 10.1, Sodium 13.7, Carbohydrate 60.2, Fiber 12.5, Sugar 36.6, Protein 5.2
GRILLED CHICKEN KIWI SALAD
Wow, this is a great summer salad that is unique and delicious! It makes a super meal served with bread. If you look over the ingredient list and find they look good, then give this recipe a try... I bet you'll love it! I don't always use endives... sometimes I make it work with what I have on hand for the salad (just greens and tomatoes). Cooks note: Ginger may be frozen and grated as needed.
Provided by Chef TanyaW
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For Marinade: Combine all and stir well to dissolve the sugar.
- Add the chicken and turn to coat.
- Cover and refrigerate for 2 to 6 hours (it's also great if marinated all day).
- Grill or broil chicken until cooked through but moist inside, 4-5 minutes per side. Cool to room temperature. Slice into 1/2-inch thick slices.
- For Dressing: Process all but oil, then drizzle in the oil through the feed tube until the mixture is emulsified.
- Transfer to a bowl and season with salt and pepper to taste.
- I usually divide up salad ingredients on individual plates for the most attractive presentation possible with the sliced grilled chicken on each one. I let diners serve themselves dressing.
Nutrition Facts : Calories 327.3, Fat 20.7, SaturatedFat 3, Cholesterol 50.4, Sodium 483.4, Carbohydrate 17, Fiber 6.8, Sugar 8.4, Protein 20.4
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