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| 1 | cup | rice, brown | |
| 2 | each | kiwi fruit | |
| 1 | medium | apples, granny smith | or braeburn apple |
| 1/2 | cup | celery | thinly sliced |
| 1/2 | cup | sweet red bell pepper | cut into strips |
| 1/4 | cup | walnuts | pieces, toasted |
| 1/4 | cup | scallions, spring or green onions | thinly sliced |
| 2 | tablespoons | parsley leaves | chopped |
| 3 | tablespoons | sherry vinegar | |
| 1 | tablespoon | olive oil |
Cook rice in water according to package directions.
Drain and cool.
Peel kiwi fruit 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.
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