Instructions: Cook rice in water accoring to package directions. Drain and cool. Peel kiwifruit and cut into 1/4-inch thick slices. (The kiwifruit skin is completely edible. For added fiber and texture, simply wash and trim ends from kiwifruit. Rub lightly to dry before cutting.) Cut slices in half to form half circles. Core and dice apple into 1/2-inch 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 to 2 hours, to allow flavors to blend, before serving.

This recipe serves 6.

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