Ginger Green Apple Sweet Onion And Coconut Salad Recipes

COCONUT-APPLE-GINGER DAL

Steps:

• Heat oil in a large pot over medium-high. Cook cayenne, cumin, and turmeric, stirring, until fragrant, about 1 minute. Add onion, garlic, and ginger and cook, stirring, until softened, about 3 minutes. Add apple and lentils and stir to coat. Stir in coconut milk and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until lentils are completely soft and dal is thick, 20-25 minutes. Add lime juice and season with salt and pepper.
• Divide dal among bowls and top with yogurt, cilantro, and coconut flakes; season with more pepper.

APPLE-ORANGE SALAD

Steps:

• Cut the ends off the navel and blood oranges, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments, allowing them to drop into the bowl. Discard any seeds. Squeeze the juice from the membranes into a small bowl (you should have about 1 cup of juice).
• Bring the reserved orange juice, honey and ginger to a simmer in a small saucepan over medium heat. Cook until syrupy, 8 to 10 minutes. Let cool completely; discard the ginger. Toss the syrup with the oranges and apples.

VEGAN BUTTERNUT SQUASH SOUP WITH GINGER, APPLE, AND COCONUT MILK

Steps:

• Heat oil in a large pot over low heat and cook onion and ginger until soft and translucent without browning onion, about 10 minutes. Add butternut squash and carrot; cook and stir, about 3 minutes. Add apple and cook for 2 minutes. Pour in broth, increase heat to medium, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 20 minutes. Puree soup with an immersion blender until smooth.
• Pour coconut milk into the soup and season with salt and pepper. Add lemon juice and maple syrup; stir until heated through, 2 to 3 minutes.

ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE

Steps:

• Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
• In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
• In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
• Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

GINGER, GREEN APPLE, SWEET ONION AND COCONUT SALAD

Steps:

• In a blender, combine the lemon verbena with the oil and blend for 2 minutes. Pour the oil into a jar and let stand for 1 hour, then strain, pressing on the solids to extract as much oil as possible. Season with the salt.
• Toss the apples with the onion, ginger, coconut, lemon juice and basil. Season with salt and pepper. Add 3 tablespoons of Lemon Verbena Oil and toss; serve.

SESAME-GINGER CUCUMBER SALAD

Steps:

• For dressing, mix first 7 ingredients. Trim ends and cut cucumbers crosswise into 3-in. sections. Cut sections into julienne strips., To serve, toss cucumbers with sesame seeds and dressing. Sprinkle with green onions.

COCONUT AMBROSIA SALAD

Steps:

• In a large bowl, combine the oranges, pineapple, whipped topping, coconut, marshmallows and milk.
• Mix together well and chill 1 hour before serving. Garnish with cherries.

CHICKEN & APPLE SALAD WITH GREENS

Steps:

• In a large bowl, whisk the vinaigrette ingredients until blended. Add chicken, apples and onion; toss to coat. Just before serving, place greens on a large serving plate; top with chicken mixture. Sprinkle with walnuts.

GREEN APPLE SALAD

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.

FRESH GINGER CARROT SALAD

Steps:

• Drain crushed pineapple, reserving 3 tablespoons juice. In a bowl, combine the pineapple, carrots, raisins, coconut and walnuts. Combine the yogurt, ginger and reserved pineapple juice. Pour dressing over carrot mixture; toss gently to coat. Refrigerate for at least 1 hour.

GINGER GREEN ONION SAUCE

Steps:

• Cut green onions into very small slices Put onions into small bowl Peel ginger, cut and dice into fine pieces In a wok, heat up peanut oil or sesame oil until it bubbles Pour oil on top of ginger and green onion until it just fills to the top of the vegetables.
• Add salt to taste, I use about 1 tsp salt Mix and use on meat This sauce can last in the fridge for about 3 weeks because it sits below the oil.

GREEN APPLE SALAD WITH BLUEBERRIES, FETA, AND WALNUTS

Steps:

• Layer salad greens, Granny smith apple, walnuts, feta cheese, cranberries, and green onions in a large bowl.
• Combine vegetable oil, blueberries, extra-virgin olive oil, balsamic vinegar, and salt in a food processor or blender; pulse into a smooth dressing.
• Pour dressing over salad; toss to combine. Chill until serving.

CRANBERRY, APPLE, AND FRESH GINGER CHUTNEY

Steps:

• Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.

SWEET MACARONI SALAD

Steps:

• Cook macaroni according to package directions. Drain and rinse in cold water; drain well., In a large bowl, combine macaroni and vegetables. Whisk together remaining ingredients until smooth and sugar is dissolved; stir into macaroni mixture. Refrigerate, covered, overnight.

ORANGE & COCONUT SALAD

Steps:

• Cut away the peel and pith from the oranges, then thinly slice the flesh. Mix with coconut, parsley, red onion and lime juice.

SWEET POTATO, ONION, AND APPLE GRATIN

Steps:

• Preheat oven to 400°F. Butter and flour 15x10x2-inch baking dish. Spread 1/3 of potato slices over bottom of dish. Arrange 1/2 of onion slices, then 1/2 of apple slices over. Sprinkle with 1 tablespoon lime juice, 1 tablespoon sugar, and 1/3 cup cream. Dot with 1 tablespoon butter. Sprinkle with salt and pepper. Repeat layering. Arrange remaining potato slices on top. Drizzle with remaining 1/3 cup cream. Dot potatoes with remaining 1 tablespoon butter. Sprinkle with salt and pepper.
• Cover dish with foil. Bake until potatoes and apples are tender, about 45 minutes. Increase oven temperature to 500°F. Remove foil. Bake until potatoes are golden brown, about 10 minutes.

SWEET ONION SALAD

Steps:

• Put onions into a large bowl of cold water. Swish onions with your hands until water becomes cloudy. Transfer onions to a clean bowl of cold water, and let soak 15 minutes. Repeat twice. Drain, and pat dry. Transfer to a large bowl.
• Whisk together vinegar, honey, lemon juice, mustard, salt, and pepper in a bowl. Add oil in a slow, steady stream, whisking until emulsified.
• Add radicchio, lettuce, tomatoes, and parsley to bowl with onions. Drizzle with dressing to taste, and toss. Serve with remaining dressing on the side.