MOM'S GINGERED APPLE SALAD
Here's a refreshing twist on the classic Waldorf salad. Seasoned with ginger, dried cranberries and water chestnuts, this combo is quick and delicious. -Rebekah Radewahn, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Lunch
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.
Nutrition Facts : Calories 213 calories, Fat 7g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 161mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 4g fiber), Protein 2g protein.
MOM'S SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the romaine, tomatoes, cucumber and onions in a large bowl.
- Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette.
- Pour the vinaigrette over the salad, season with salt and pepper and toss to combine. Serve with more freshly cracked black pepper over the top.
SESAME GINGER KALE AND APPLE SALAD
Sweet and crisp apple is a nice surprise in this Asian inspired salad. It goes well with the crunchy wontons, toasted almonds and the slight bite from the just-sweet-enough sesame ginger dressing.
Provided by Food Network Kitchen
Categories main-dish
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.
MOM'S 5 CUP SALAD WITH PINEAPPLE DRESSING
When I lost this recipe, I searched everywhere for one just like it. None of them had the dressing, which, IMO, makes this fruit salad. The dressing is very similar to what's used in Taffy Apple Salads, so I used that for awhile. I finally found my mom's recipe in a basket full of old recipes and want to post it here. I could eat all of this in one sitting. I don't care for the coconut, so I don't add it. I also guessed on the number of servings. Prep time includes time spent whisking dressing.
Provided by Mickeymousemom
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix the first five ingredients together in large mixing bowl.
- Dressing:.
- Combine the rest of the ingredients for the dressing in a small saucepan and cook over medium heat til thickened, stirring constantly(I use a whisk).
- Let dressing cool slightly then pour over salad and chill. Serve cold.
Nutrition Facts : Calories 285.8, Fat 18.2, SaturatedFat 13.4, Cholesterol 52.1, Sodium 44.9, Carbohydrate 29.8, Fiber 3.3, Sugar 20.1, Protein 4.1
GINGERED APPLE SLAW
Categories Salad Ginger Side No-Cook Vegetarian Quick & Easy Mayonnaise Apple Celery Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
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.
GINGERED BAKED APPLES
Provided by Molly O'Neill
Categories dessert
Time 1h10m
Yield Four servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Bring the apple juice, vinegar, cinnamon, ginger and sugar to a boil in a small saucepan. Simmer for 5 minutes.
- In another small saucepan, melt the butter. Add the bread crumbs and toast for 1 minute. Stir in the brown sugar. Core each apple and peel the top. Place, peeled side up, in a roasting pan. Fill the apples with raisins and top with the bread-crumb mixture. Pour half of the juice mixture over the apples and roast for 45 minutes, or until the apples are soft but not mushy.
- Remove the apples and place the pan on top of the stove over high heat. Pour in the remaining juice mixture and bring to a boil, scraping up the browned bits with a wooden spoon. Serve the apples warm with sauce and cream.
Nutrition Facts : @context http, Calories 497, UnsaturatedFat 7 grams, Carbohydrate 69 grams, Fat 24 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 14 grams, Sodium 122 milligrams, Sugar 50 grams, TransFat 0 grams
GINGER APPLE SALAD
This is a recipe I adopted because it sounded interesting. It took me a while to get around to making it, which is too bad because I thought it was really delicious. For an apple salad, it will keep fairly well in the fridge; we ate the leftovers a day later and they were still in good condition. The main change I have made from the original recipe is to cut the number of apples in half. It still makes quite a lot, and plenty for 4 servings.
Provided by Jenny Sanders
Categories Apple
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.
MOM'S GINGER SNAPS
Fabulous, spicy cookies.
Provided by Elaine
Categories Desserts Cookies Spice Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
- Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 15 g, Cholesterol 5.2 mg, Fat 4.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.7 g, Sodium 90.8 mg, Sugar 9.1 g
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