Florida Salad With Ginger Dressing Recipes

JAPANESE GINGER SALAD DRESSING

Steps:

• In a small bowl, whisk together the soy sauce, lemon juice, garlic, ginger, mustard, honey and pepper. Once these are thoroughly combined, add the oil in a steady stream, whisking constantly. When all of the oil is incorporated into the dressing, pour into a glass jar and chill until serving.

FLORIDA SALAD WITH GINGER DRESSING

Steps:

• Add the dressing ingredients to a blender container.
• Blend until smooth.
• Toss the salad greens with half of the dressing.
• Divide salad greens on individual salad plates.
• Add papaya cubes to the center of each salad plate.
• Arrange the mango, avocado, and grapefruit pieces around the papaya like a pinwheel.
• Drizzle the rest of the dressing over the fruit.
• Garnish with kiwi slices and walnuts.

GEORGIA-FLORIDA SALAD

Steps:

• Toss all of the ingredients together in a large salad bowl. Serve chilled.

AMANSALA SALAD WITH GINGER-SESAME DRESSING

Steps:

• 1. Combine the cabbage, lettuce, carrots, tomatoes, avocado, and fish or chicken in a large bowl and toss with the dressing to taste.
• 2. Sprinkle with the toasted sesame seeds and serve.

MELON SALAD WITH GINGER DRESSING

Steps:

• In a small bowl, combine all dressing ingredients; cover and chill. In a large covered saucepan, simmer chicken in apple juice, water and peppercorns for 20 minutes or until chicken juices run clear. Discard broth; allow chicken to cool. Slice into thin strips and place in a large bowl. Add celery, melon balls and parsley. Serve on a bed of lettuce if desired. Drizzle with dressing.

WARM SCALLOP SALAD WITH GINGER DRESSING

Steps:

• Slice scallops horizontally into 1/4 inch thick rounds.
• In a pan of boiling water, blanch the sliced peppers for 1-2 minutes and rinse under cool water and pat dry.
• Make the dressing by combining the first 6 ingredients and then whisk them in the oil and set aside.
• On 6 large salad plates, arrange small mounds of the mixed greens, top with peppers and keep the plates cool.
• In a large frying pan, heat the 2 tablespoons of olive oil, add the shallots, saute for a minute and push to the side.
• Salt and pepper the scallops and saute until opaque and just golden on one side.
• On salad plates, arrange scallops, browned side up, around mounds of greens and drizzle dressing over salad and serve immediately.

GINGER DRESSING

Steps:

• In a blender, combine the first six ingredients; cover and process until blended. While processing gradually add oil in a steady stream. Chill until serving.