Retailer recipe for kiwi: Fresh Thyme Market

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.