Dried Plum Rice Salad
Kirkland Signature/Sunsweet
3 cups cooked long-grain
brown or white rice, chilled
2 cups lightly packed
chopped fresh spinach
½ cup Kirkland Signature/
Sunsweet dried plums,
chopped
½ cup diced bell pepper
(preferably red)
½ cup slivered almonds,
toasted
1⁄₃ cup sliced green onions
6 strips crisp cooked
bacon, crumbled
In a large bowl, stir together rice, spinach,
dried plums, bell pepper, almonds, green
onions and bacon.
Prepare the dressing: In a small bowl, whisk
together all the ingredients.
Drizzle the dressing over the salad. Toss well
to coat. Refrigerate for at least 1 hour. Makes
8 servings.
Tip: This can be prepared 1 day ahead. Add
the spinach and almonds just before serving.
DRESSING
1⁄₃ cup extra-virgin olive oil
1⁄₃ cup rice vinegar
(not seasoned)
1 tablespoon sugar
1 tablespoon soy sauce
2 garlic cloves, minced
Freshly ground pepper
to taste
Avocado Summer Fruit Salad
with Honey-Lemon Dressing
AJ Trucco/Blossom Hill/Fillmore-Piru Citrus/
Nature’s Partner/Mulholland Citrus/
The Oppenheimer Group
½ cup fresh lemon juice
2 tablespoons olive oil
1 teaspoon poppy seeds
1⁄₃ cup honey
Salt to taste (optional)
1 mango, peeled, pitted
and cubed
1 cup seedless grapes,
halved
1 cup fresh blueberries
2 easy-peel clementine
or Murcott oranges,
peeled and sectioned
2 kiwifruit, peeled
and diced
1 avocado, peeled,
pitted and cubed
In a mixing bowl, combine lemon juice, oil,
poppy seeds, honey and salt. Beat with a
rotary beater until smooth.
Arrange fruits on a plate and drizzle with
the dressing.
Chill until ready to serve. Makes 4 servings.
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