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KIWIFRUIT
SALAD WITH CALAMARI TEMPURA 
INGREDIENTS:
2 ZESPRI® GOLD Kiwifruit, peeled, diced
6 cups mixed wild greens
2 ZESPRI® GREEN Kiwifruit, peeled, quartered, sliced
1 green apple, cored, julienned
miso vinaigrette dressing*
calamari tempura*
METHOD:
- Puree
GOLD Kiwifruit in small food processor or blender. Do not
crush kiwifruit seeds; set aside.
- Place
salad greens, GREEN kiwifruit and apple in large bowl. Pour
Miso Vinaigrette over greens and toss lightly.
- Divide
salad onto 4 plates. Drizzle GOLD Kiwifruit Puree around
edge of plates and top with Calamari Tempura. Serve immediately
INGREDIENTS:
Miso
Vinaigrette Dressing
2 tbsp rice wine vinegar
1 tbsp soy sauce
1 tsp white miso paste
1 tsp fresh ginger, chopped
1/2 tsp sugar
pinch cayenne pepper, ground
2 tbsp vegetable oil
METHOD:
- Puree
all ingredients in small food processor or blender until
just blended; set aside.
INGREDIENTS:
Calamari
Tempura
vegetable
oil, for frying
1 cup tempura batter mix
3/4 cup ice water
1 lb calamari, cleaned and cut into rings
METHOD:
- Preheat
2 inches of oil in large frying pan to 365ºF.
- Mix
tempura batter mix and ice water in medium bowl until blended.
- Dip
calamari in batter and place in hot oil.
- Cook
1 to 2 minutes until golden.
- Transfer
to paper towels to drain.
Prep time: 20 minutes
Cooking time: 6 to 8 minutes
Makes: 4 servings
Nutritional
Analysis per Serving: Calories 310 (44% Calories from Fat),
22g Protein, 22g Carbohydrate, 3g Fiber, 16g Fat, 3g Sat.
Fat, 0g Trans Fat, 295mg Cholesterol, 730mg Sodium
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