Time 30m Yield 4 servings Number Of Ingredients 7 Steps:
Cut the apple into thin matchsticks. Peel and segment the orange and cut each segment in half crosswise. Put the kale in a large bowl. Add most of the apple, orange, chow mein noodles and almonds. Pour in the Asian Style Sesame Ginger Dressing and toss to coat. Season with salt and pepper. Top the salad with the reserved apple, orange, chow mein noodles and almonds.
Time 15m Yield 6 servings. Number Of Ingredients 11 Steps:
In a large bowl, combine the first five ingredients. Combine the yogurt, mayonnaise, sugar, ginger and salt; pour over apple mixture and toss to coat. Chill until serving., Just before serving, sprinkle with pecans.
Time 20m Yield 10 Number Of Ingredients 13 Steps:
In a large bowl, toss together the baby greens, red onion, walnuts, blue cheese, and lemon zest. Mix in the apple and avocado just before serving. In a container with a lid, mix the mandarin orange juice, lemon juice, lemon zest, garlic, olive oil, and salt. Drizzle over the salad as desired.
Time 30m Yield 10 servings. Number Of Ingredients 21 Steps:
Preheat oven to 350°. In a small skillet, melt butter over medium heat; stir in sugar and pepper. Add walnuts; toss to coat. Spread evenly onto a baking sheet. Bake until lightly browned, about 15 minutes, stirring every 5 minutes. Cool on a wire rack., Place dressing ingredients in a blender; cover and process until blended. Place salad ingredients in a large bowl; toss with dressing. Top with walnuts. Serve immediately.
Time 25m Yield 8 servings Number Of Ingredients 11 Steps:
Turn on the blender and while it’s running, add one at a time through the feed tube, the vinegar, fresh ginger, garlic, parsley and mayonnaise, and blend together until a smooth paste has formed. With the power still on, pour the olive oil in a thin stream through the blender feed opening. Adjust the seasoning with salt and pepper, Toss together apples, cabbage and onion, and stir in enough of the dressing to coat. Gently fold in most of tomato wedges, reserving some for garnish. Taste and adjust seasoning (salt and pepper) if necessary. Serve chilled, garnished with reserved tomato wedges, and with the remaining dressing on the side.
Time 40m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Mix the honey and orange juice in a large bowl, until the honey is dissolved. Wash, core and chop the apples, and add them to the orange juice and honey. Grate the gingerroot, and add it, with its’ juice. Wash and chop the celery, and add the celery, dried fruit and walnuts to the salad. Chill the salad. Wash and dry a few lettuce leaves, and arrange the salad on them. Serve sprinkled with a little minced fresh mint, if desired.
Yield Makes 4 to 6 servings Number Of Ingredients 5 Steps:
Stir together mayonnaise, ginger, and vinegar. Add celery and apples and gently toss to coat.
Time 1h10m Yield 6 servings Number Of Ingredients 10 Steps:
Preheat oven to 425 degrees. Place a large nonstick sauté pan over medium-high heat. Add 3 tablespoons butter (keep remaining butter cool) and 2 tablespoons sugar. When mixture starts to darken, add apples and ginger slices, and toss to coat. Sauté until apples begin to color lightly and juice has cooked down to a sauce, about 10 minutes. Remove from heat, and let cool. In an 9-inch round straight-sided nonstick or glass cake pan, combine 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Gently mix ingredients with fingers and make a well in center. In a small bowl, whisk together oil, milk and almond extract. Pour oil mixture into well, and mix with a fork just enough to dampen. Using your fingertips, pat out dough so it covers bottom of pan and comes up sides about 1/2 inch (pastry should be about 1/8 inch thick). Place in refrigerator until needed. Make streusel topping: In a small bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and crystallized ginger. Cut in remaining 2 tablespoons cold butter. Lay apples in a fanned circle in pastry-lined pan. Tuck in slices of ginger so they do not burn. Pour over any excess juices, and sprinkle streusel over top. Bake until slightly browned, about 40 minutes. Serve warm or at room temperature.
