A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Ethnicity: New Zealand cuisine / Last Modified: 7/6/2008 / Base: Vegetables / Number of Servings: 4 |
|
|
|
Directions: Wash and trim ends from kiwis. Cut into 1/4" thick slices. Cut tomato
into wedges. Slice cucumber. peel and slice avocados. Arrange
ingredients equally among salad plates. Garnish with basil sprigs.
Whisk together orange juice, vinegar and mustard until thoroughly
combined. Drizzle over salad to serve.
| Ingredients:
4 Kiwi
1 large Tomato
1 Cucumber
2 Avocados
1/2 Cup(s) Orange Juice
1 Teaspoon(s) Balsamic Vinegar
1/2 Teaspoon(s) Dijon Mustard
Comments: Per Serving: 243 calories, 4 g protein, 26 g carbohydrate, 16 g fat, 3 g saturated fat, 28 mg sodium, 10 g fiber, no cholesterol. |
|
|
|
Check some related to Tri-Color New Zealand Salad videos
Similar recipes:
|
Hoppin' john salad vegan & <t> In a large bowl, toss the black-eyed peas, rice, spinach, and onion until
completely combined.
In a small bowl, stir ...
Acapulco salad In a large saucepan, combine beer, water, bay leaves, peppercorns and salt.
Bring to a boil; add fish, then cover and tur...
Greek isles pasta salad COOK pasta as directed on package; drain. Place in large bowl.
ADD remaining ingredients; mix lightly.
SERVE immediately or...
Prawn salad with basil and feta cheese Combine 1/2 cup of the olive oil with the garlic, coriander seeds and 1 cup
of the minced basil in a medium-size, non-reactiv...
Viennese cucumber salad Score cucumbers lengthwise with a fork and slice thin, preferably with
slicing disk of a food processor. In a large bowl to...
Waldorf salad In small salad bowl, combine mayonnaise, yogurt and lemon juice, to
taste. Core apples, cut into bite size pieces, di...
Pasta with asparagus salad Heat olive oil and cook garlic 1 min. Cook pasta until al dente and drain.
Combine pasta with oil and garlic in large b...
Tossed bean salad Blanch beans in boiling water 2 minutes. Drain and rinse under cold water.
Chop egg white and mix together with the lem...
Double celery turkey salad Using a sharp knife, peel the skin from the celery root. Grate the celery
root on the large holes of a hand-held grater (yo...
Layered salad Combine mayonnaise and sugar. Layer the ingredients in the above order in a flat dish. Refrigerate overnight for best flavo...
Deviled potato salad Boil potatoes in water seasoned with salt until they are tender, about 10 minutes. Drain and return cooked potatoes to the wa...
Wilted lettuce salad #3 Rinse the lettuce, pat dry and tear bite-sized pieces into a large salad bowl. Set aside. Chop the bacon into half-inch dice ...
Spicy asian-styla pasta salad Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain very well. ...
Snow pea salad Blanch snow peas in boiling water for 1 minute, or until they turn bright
green. Drain and plunge into ice water. Drain wel...
Cucumber relish salad Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar,
salt and pepper. Marinate for 20 minutes, drain off li...
Quick asparagus salad Cut or snap off tough ends of asparagus and cut off the small
wedge-shaped leaves up to 2 inches from the tip.
Wash w...
Diabetic carrot-raisin salad Combine carrots, pineapple, and raisins; mix well. Chill for 2-3 hours, stir in yogurt, and serve on a lettuce leaf, if desir...
Indonesian chicken salad Roast the peppers by broiling or grilling it until it's black all over. Or
stick it on a long-handled fork and blac...
Sweet onion salad Place the lettuce leaves on four plates, top with slices of onion,
cucumber, and tomato. Drizzle salad with olive oil and...
Mexicali pasta salad Cook the pasta as directed on the package and drain. Rinse with cold water and drain again. Mix the pasta, tomatillos, chil...
Broccoli and tortellini salad 1. Place bacon in a large, deep, skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. B...
24 hour layered garden salad container with lid. (Any combination and/or quantity of salad ingredients
can be used to suit your tastes or preferences....
Fruit salad with indian yogurt dressing ...
Orange salad dressing Combine fruit juice, flour and sugar. Mix well and cook until thickened (add a few extra tablespoons of flour if needed).
Rem...
Wilted cucumber salad In a large bowl toss the cucumbers with the salt and in a coriander let them drain, covered with a plate and weighted with a ...
Brazilian hearts of palm salad In a medium mixing bowl, combine the oil, vinegar and seasonings. Gently
mix in the hearts of palm, tomato, onion and scalli...
Warm duck breast salad with green olive relish Lay the duck breast skin side down on a cutting board. Pull off the
tenderloins and save for another purpose. With a sharp ...
Garden-fresh couscous salad 1. In a medium saucepan combine water and bouillon granules; bring to boiling.
2. Add couscous. Remove from heat, cover and...
Jellied potato salad Soak gelatin in cold water for 2 minutes. Add boiling water and stir to
dissolve gelatin. Chill until it becomes the c...
7-up salad (aka martian guts) Heat 7-up® and lime Jell-O together in a saucepan until Jell-O is dissolved. Add marshmallows and stir until melted. Add c...
Green bean salad with fresh tomato chutney Cook beans in large pot of boiling salted water until crisp-tender, about 6
minutes. Drain; rinse with cold water and drain a...
All-in-one salad bowl Place artichoke hearts, green beans, onion, peas, radishes, salad greens
and tomato in salad bowl. Toss together lightly....
Italian spicy salad Add bag of salad to the bag of carrots,cauliflower, broccoli, and celery. Add pepperocini's, pepperoni, and mozzerella c...
Seven layer salad Note: The name in the family recipe book is "Seven Layer Salad." Don't ask
me why? It really isn't s...
Lobster salad with corn, tomatoes and basil vinaigrette Blend ingredients to extra virgin olive oil in blender.
Add rest of ingredients in a bowl. Add small amounts of basil oil un...
Warm beef salad Cook time: 15 minutes
Instructions
Heat grill to high.
Grill steak 4 minutes per side for medium-rare. Let rest 5 minutes; sl...
Orange wakame salad Soak wakame in 2 cups of hot water for 10 minutes. Drain and add
remaining ingredients. Chill and serve.
Prep Time. 1...
New potato salad A local restaurant serves a simple, but elegant, potato salad as part
of their Sunday Brunch menu. This is my own attem...
Adobo beef salad with apricot, ginger and hibiscus salsa 1. Adobo sauce: Soak chiles in hot water for 15 minutes and puree.
2. Marinate beef in adobo sauce and vegetable oil, kee...
Roasted corn and shrimp salad Get your grill warm or preheat your oven to 450 degrees.
In a non-stick pan with a little oil cook the shrimp until pink and ...
|
Loading...
|
|
::