Ginger Apple Salad Recipes

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.

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.

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.

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.

Steps:

• Put a little water into a kettle and put it on to boil.
• Put the sultanas into a small bowl, then cover them with boiling water and set them aside.
• To make the citrus dressing, peel and finely grate the ginger into a small mixing bowl.
• Finely grate half the rind from the lemon and then from the orange into the bowl.
• Squeese the juice from half of the lemon and then from half of the orange and add it to the ginger in the mixing bowl.
• Stir in the sour cream or yogurt and set the dressing aside.
• Peel the carrots and grate them into a serving bowl, then drain the sultanas and add them.
• Stir the dressing into the carrots and sultana mixture, then season with salt and add honey or sugar to taste.
• Finally, stir in the chopped nuts and serve.

Steps:

• To make the dressing, whizz together the garlic, chilli and sugar in a food processor to make a rough paste. Add the fish sauce and lime juice, then season to taste.
• Fry the shallots in the oil for around 5 mins or until they are crisp and golden brown. Then remove with a slotted spoon and drain on kitchen paper. Toss the apple in the lime juice, then mix with the tomatoes and dressing. Spoon onto plates and top with the peanuts, crisp shallots and coriander.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray mini-muffin tins with non-stick cooking spray.
• Combine Mott's® Natural Applesauce and 2 teaspoons cinnamon in a small saucepan. Bring to a simmer over medium hear. Lower heat and continue to simmer, stirring occasionally, until thickened, about 8 minutes. Remove from heat and cool.
• Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.
• Cream together in a large bowl the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and place then into prepared mini-muffin tins.
• Bake until light brown, 8 to 10 minutes. Allow cookies to cool in pan for 10 minutes. To make a well for the filling, press down centers of cookies with your fingertip or rounded end of a cooking utensil. Cool completely on a wire rack. If not serving immediately, store in airtight container.
• Prior to serving, fill cups with a small spoonful of applesauce mixture.
• Stir together confectioners sugar and cider. Drizzle filled cups with glaze.