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Mixed Green Salad with
Kiwi Fruit

 

 

This is a fall favorite that we serve at our annual Lasagna dinner.  The fruit and light vinegar based dressing tastes great with a pasta dinner.

INGREDIENTS:

8          Cups mixed baby salad greens
1          Basket (about 6 ounces) baby kiwi
1          Avocado, peeled and sliced
¼         Small red onion, cut into thin slices
¼         Cup crumbled goat cheese
            (or, use feta or other flavorful cheese
            of your choice)
½         Cup caramelized walnuts (recipe follows)
½         Cup oil and vinegar based salad dressing



DIRECTIONS:

Place clean salad greens in large bowl. Arrange a mound of baby kiwi in the middle and fan sliced avocado and red onion around the kiwi. Sprinkle salad with goat cheese and walnuts: chill until ready to serve. Pass salad with dressing on the side or toss just before serving.

Caramelized walnuts: In small pan, combine 1/2 cup walnut halves and pieces with I tablespoon water, 2 teaspoons sugar and 2 teaspoons butter. Cook over medium heat, stirring occasionally, to coat nuts, about 5 to 6 minutes, until walnuts are toasted and the glaze is caramel color. Place on a sheet of aluminum foil to cool.

Yields 4 portions

This a great seasonal harvest salad.  We have substituted figs for the kiwi.  We have also added a few mandarin orange slices and substituted roasted almonds for the walnuts.
 

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