A composed appetizer salad with sliced
kiwifruit and corned beef arrange atop shredded cabbage and drizzled
with a 'deli' dressing.
Kiwifruit Deli-Style
Salad
- 2 California kiwifruit - divided use
1 1/2 cups finely shredded cabbage
Deli Dressing (recipe follows)
2 ounces thinly sliced corned beef
- 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 to 1 1/2 cups prepared
coleslaw from deli for cabbage and Deli Dressing. Combine with
one pared, chopped kiwifruit.
Tip: Thinly sliced ham or roast beef can
be substituted.
Recipe provided courtesy California Kiwifruit Commission.
