Kiwifruit Deli-Style Salad

A composed appetizer salad with sliced kiwifruit and corned beef arranged atop shredded cabbage and drizzled with a deli-style dressing.

Recipe Ingredients:

Deli Dressing:
2 tablespoons mayonnaise
1 teaspoon milk
1/4 teaspoon Dijon mustard
Dash each salt, ground black pepper and granulated sugar

Salad:
2 California kiwifruit - divided use
1 1/2 cups finely shredded cabbage
2 ounces thinly sliced corned beef

Cooking Directions:

1. For Deli Dressing: Combine mayonnaise, milk, Dijon mustard, salt, pepper and sugar; mix well. Makes about 2 tablespoons.
2. For Salad: Pare and chop 1 kiwifruit; combine with cabbage and Deli Dressing. Arrange on 2 appetizer plates. Pare and slice remaining kiwifruit. Alternate kiwifruit slices with corned beef over cabbage mixture.

Makes 2 servings. (Increase servings as needed.)

Variation: Substitute 1 to 1 1/2 cups prepared coleslaw from deli for cabbage and Deli Dressing. Combine with one pared, chopped kiwifruit.

Tip: Thinly sliced ham or roast beef can be substituted.

Recipe provided courtesy California Kiwifruit Commission.