This kiwi fruit salsa goes great with fish or chicken. It has a pleasant heat and a nice tartness.
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This spread is easy to make and can be tailored according to your taste in olives.
Here's a light vinaigrette adapted from Bon Appétit magazine that can be made up to a week ahead and refrigerated. Bring to room temperature and shake before using. It is light and fresh and really brings out the taste in a salad.
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