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| 1 Tasse | brown rice |
| 2 | Kiwifruit |
| 1 | New Granny Smith or Braeburn apple |
| 1/2 Tasse | celery thinly sliced |
| 1/2 Tasse | red pepper strips |
| 1/4 Tasse | Toasted walnut pieces |
| 1/4 Tasse | green onions thinly sliced |
| 2 Esslöffel | parsley chopped |
| 3 Esslöffel | Sherry vinegar |
| 1 Esslöffel | olive oil |
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From the New Zealand Kiwifruit Marketing Board.
Cook rice in water according to package directions. Drain and cool.
Peel kiwifruit and cut into 1/4" thick slices. Cut slices in half to form semi circles. Core and dice apple into 1/2" cubes. Toss together rice, kiwifruit, apple, celery, red pepper strips, walnuts, green onions and parsley in salad bowl. Mix together vinegar and oil.
Drizzle over salad. Toss to mix well. Cover and refrigerate 1-2 hours, to allow flavors to blend, before serving. Makes 6 servings.
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