These two salads featuring kiwifruit are courtesy of
WomenHeart (National Coalition for Women with Heart Disease) and can be found in their fantastic
WomenHeart’s All Heart Family Cookbook by Kathy Kastan, former WomenHeart president, and Suzanne Banfield, Ph.D., who leads WomenHeart’s North Jersey Support Network. Suzanne is also a great friend and great cook.
Gingered Fruit Salad
If you are not going to serve this salad right away, hold the kiwifruit and add it at the last minute as kiwifruit can make other fruit soggy.
½ honeydew melon, cut into 1-inch cubes
1 mango, peeled, pitted and chopped
2 kiwifruits, peeled and chopped
1 cup strawberries, stemmed and halved
½ cup orange juice
¼ cup chopped fresh mint
1 ½ teaspoon minced crystallized ginger
2 cups low-fat vanilla yogurt
In a large bowl, combine the melon, mango, kiwifruits, strawberries, orange juice, mint and ginger. Toss to coat well.
Evenly divide the salad among 4 bowls and top each serving with ½ cup of the yogurt.
Serves 4
Calories per serving: 235
Saturated fat: 3.8 percent of calories
Monounsaturated fat: 3.8 percent of calories
Greens with Strawberries and Kiwifruit
Strawberries and kiwifruit are a natural complement and their contrasting colors make a beautiful presentation.
2 tablespoons flaxseed oil
2 tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon black pepper
1 bag (5 ounces) mixed baby greens
1 cup strawberries, hulled and halved
1 kiwifruit, peeled and sliced
¼ cup crumbled feta cheese
In a large bowl, whisk together the oil, lemon juice salt and pepper. Add the greens, strawberries, kiwifruit and cheese and gently toss to coat w well.
Serves 4
Calories per serving: 117
Saturated fat: 15% of calories
Monounsaturated fat: 15% of calories
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