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Mixed Greens and fruit with Kiwi Vinaigrette & Pacific Rim Roasted Macadamias - a perfect pair with grilled foods.

2 parts spring greens
1 part baby spinach
1 part finely shredded cabbage, pref a blend of red and green
sliced water chestnuts
red bell pepper slivers
carrot matchsticks
mango or papaya slices, mandarin oranges, or fresh orange segments
Kiwi Honey Vinaigrette*
Pacific Rim Roasted Macadamias**

Wash, combine and toss with vinaigrette, serving with roasted macadamia nuts. Makes a great main dish topped with grilled fish, poultry or pork.



* Kiwi-Honey Vinaigrette

2 ripe kiwi
2 TBS apple cider or red wine vinegar
1 TBS honey
1/4 tsp fine sea salt
1/4 tsp fine white pepper
3 TBS buttery olive oil, or canola oil

Peel kiwis, chop coarsely and place in a blender with remaining ingredients, except olive oil. Puree for a few seconds, taste and adjust with more honey, or whatever tickles your fancy.

Holding olive oil in one hand, switch blender on high speed and slowly drizzle in about 3 TBS olive oil. Makes about 4 side-salad servings.


** Pacific Rim Roast Macadamias

5-6 oz macadamia pieces and halves
1 tsp olive oil
½ tsp fine sea salt
½ tsp finely minced dried orange peel
¼ tsp sugar (white or brown)
1/8 tsp ea: white pepper, dry ginger, turmeric
scant pinch of cayenne

Pre-heat a heavy 10-inch skillet (NOT stick free) over medium heat. Add oil, crank heat to high and add nuts. Stay right there and toss every 15 seconds until nuts are partially toasted. Pour onto paper towels and immediately sprinkle with seasonings.
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