This new series spotlights the plant-forward recipes retailers offer shoppers to give them snack and meal solutions they need for a more convenient and delicious experience.
Kiwi: It’s not just for eating out of hand, desserts or fruit salads. It’s great in smoothies and even savory-sweet dinner salads like this one.
Fresh Thyme Market, based in Downers Grove, Ill., shares a colorful meal salad, Spring Greens and Wild Rice Salad. The dish blends delicate greens with the earthy and sweet flavors of fresh kiwi and dried fruit, doused in a tangy vinaigrette dressing and topped with some grilled chicken breast or salmon filet — which could probably be picked up in the deli if necessary.
Learn on PMG: Kiwifruit, the commodity
Prep time: 6 minutes
Cook time: 27 minutes
Serves: 6
Ingredients
- 1/2 cup long-grain wild rice
- 1/4 cup white balsamic vinegar
- 3 Tbsp. Fresh Thyme olive oil
- 1 tsp. Fresh Thyme Dijon mustard
- 1 tsp. Fresh Thyme honey
- 3 green onions, finely chopped, divided
- 1 cup seedless red grapes, halved
- 2 kiwi, peeled and sliced
- 1/3 cup dried apricots, sliced
- 4 cups spring mix salad greens (suggests Fresh Thyme organic brand)
Directions
1. In a large saucepan, bring wild rice and 1 1/2 cups water to a boil. Reduce heat, cover and simmer for 45 minutes or until tender; drain. Transfer rice to large bowl and cool.
2. For vinaigrette, in a small bowl, whisk together vinegar, olive oil, mustard, honey and about 1/3 of the chopped green onions.
3. Stir vinaigrette into rice. Add remaining chopped green onions, grapes, kiwi and dried apricot slices; stir. Cover and refrigerate.
4. Just before serving, stir in salad greens.
Serve with: Grilled salmon or chicken breast.
Nutrition information
Each serving contains: 182 calories, 7 grams fat, 1 gram saturated fat, 0 gram trans fat, 0 milligrams cholesterol, 37 milligrams sodium, 27 grams carbohydrates, 3 grams fiber, 14 grams sugar, 3 grams protein.
Daily values: 25% vitamin A, 32% vitamin C, 3% calcium, 6% iron
Editor’s Note: This piece was published in the May-June issue of PMG magazine. To read this issue and many others, visit the Digital Magazine page from the Resources menu on producemarketguide.com.
