Apple-Kiwi Dressing

Photo: Jan Smith

Kiwifruit contains enzymes that act as a tenderizer, making it ideal for meat marinades. The zesty fruit flavors of the dressing also pair well with crunchy vegetable salads.

This recipe goes with Poached Chicken and Asparagus Salad, Grilled Peppercorn Sirloin

Yield: 1 cup (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 18
  • Calories from fat: 45%
  • Fat: 0.9g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.2g
  • Carbohydrate: 2.7g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 77mg
  • Calcium: 4mg

Ingredients

  • 2 tablespoons cider vinegar
  • 2 tablespoons apple juice
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon hot pepper sauce
  • 3 kiwifruit, peeled and cut into chunks (about 1/2 pound)
  • 1 small garlic clove

Preparation

  1. Combine all ingredients in a blender, and process until smooth.
  2. Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.
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