Florida Salad With Ginger Dressing Food
GINGER DRESSING
I love this flavorful ginger salad dressing because it's super easy to make and uses pantry staples. It's a quick fix to serve with salad greens or veggies on a weeknight. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 137 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
COLLARD GREENS SALAD WITH GINGER AND SPICY SEED BRITTLE
Provided by Claire Saffitz
Categories Side Kid-Friendly Quick & Easy High Fiber Wheat/Gluten-Free Dinner Healthy Low Cholesterol Vegan Collard Greens Bon Appétit Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk vinegar, ginger, 1/2 teaspoon Aleppo pepper, and 1 teaspoon honey in a large bowl. Whisk in oils; season with salt.
- Combine remaining 2 teaspoons honey, remaining 1/2 teaspoon Aleppo pepper, and 1 tablespoon water in a small bowl. Toast sunflower, pumpkin, and sesame seeds in a dry medium skillet over medium heat, tossing, until sesame seeds are lightly browned, about 3 minutes. Add honey mixture and cook, stirring, until seeds stick together in small clumps, about 3 minutes. Scrape seed mixture onto parchment paper; let cool. Break into small clusters.
- Toss greens and 2 teaspoons dressing in a large bowl; season with salt. Squeeze and rub collards with your hands to tenderize until glossy and darkened in color, about 30 seconds. Drizzle salad with more dressing and serve topped with seeds.
FLORIDA SALAD WITH GINGER DRESSING
Make and share this Florida Salad with Ginger Dressing recipe from Food.com.
Provided by ratherbeswimmin
Categories Mango
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 357.3, Fat 27.4, SaturatedFat 3.4, Sodium 299.4, Carbohydrate 29.8, Fiber 7.4, Sugar 16.8, Protein 4.5
SHRIMP AND NOODLE SALAD WITH GINGER DRESSING
Make and share this Shrimp and Noodle Salad With Ginger Dressing recipe from Food.com.
Provided by dicentra
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Bring a medium saucepan of salted water to a boil. Add the noodles and cook until al dente.
- Drain and rinse under cold running water. Pat dry and transfer to a large bowl. Add the coleslaw mix, scallions, cilantro and shrimp.
- In a blender, combine the teriyaki sauce with the ginger and chile-garlic sauce and puree until smooth.
- With the machine on, slowly add the vegetable oil in a thin stream and puree until the dressing is emulsified. Season lightly with salt.
- Add the dressing to the bowl with the udon noodles and toss well. Serve the noodle.
Nutrition Facts : Calories 489.8, Fat 22.5, SaturatedFat 3, Cholesterol 129.6, Sodium 1752.6, Carbohydrate 46.6, Fiber 4.5, Sugar 5.7, Protein 25.6
SESAME-SCALLOP SALAD WITH GINGER VINAIGRETTE
Categories Salad Ginger Leafy Green Shellfish Sauté Dinner Lunch Scallop Bell Pepper Lettuce Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine 1/2 cup flour and sesame seeds in small bowl. Lightly dust scallops with remaining 1/4 cup flour. Dip each scallop into beaten eggs, then dredge in sesame seed-flour mixture; shake off excess. Heat 2 tablespoons canola oil and 1 tablespoon sesame oil in each of 2 heavy large skillets over medium-high heat. Add 8 scallops to each skillet and sauté until golden brown and cooked through, about 3 minutes per side. Transfer scallops to paper towels and drain.
- Toss greens and red peppers with enough Ginger Vinaigrette to coat. Mound salad in center of 4 plates. Arrange 4 scallops around each salad and serve.
FLORIDA LOBSTER SALAD WITH AVOCADO, PAPAYA, AND JADE DRESSING
This mix of lobster, avocado, and papaya is a luxurious alternative to your everyday salad. It's sweet and creamy, perfect in the summer on a hot day. With the exception of cutting the avocado, all of the ingredients for the salad can be prepared ahead of time. Then, assembling the salad becomes a quickie. Leftover jade dressing will keep covered in the refrigerator for up to two days and is fantastic with grilled lamb chops.
Yield serves 4 as a main dish or 6 as a starter
Number Of Ingredients 20
Steps:
- To cook the lobster tails, fill a medium pot three-quarters of the way with water. Add 1 tablespoon salt, the shallot, Old Bay, and bay leaf; bring to a boil over medium-high heat. Carefully put the lobster tails into the boiling water and cook until the shells turn orange, 5 minutes. Using tongs, remove the tails from the pot and put them on a cutting board to cool.
- Turn the lobster tails with the underside (the soft shell side) facing up. With kitchen scissors, cut lengthwise down the center of the shell and pull out the meat. Cut the lobster meat into 1/2-inch chunks. Transfer to a bowl, cover, and refrigerate.
- In a mixing bowl, combine the watercress, avocado, and papaya. Drizzle with the dressing, tossing with your hands to dress the salad lightly and evenly. Season with salt and pepper. Divide the salad equally among 4 large chilled plates. Top with the pickled onions, lobster chunks, and nuts.
- Combine all the ingredients in a blender. Puree on high speed until thick and creamy and the color of jade, roughly 1 minute.
LIME AND GINGER DRESSING
Categories Condiment/Spread Ginger No-Cook Low Fat Quick & Easy Salad Dressing Lime Summer Bon Appétit
Yield Makes about 1/2 cup
Number Of Ingredients 7
Steps:
- Whisk first 5 ingredients in small bowl to blend. Gradually whisk in vegetable oil and sesame oil. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
SPINACH SALAD WITH JAPANESE GINGER DRESSING
Inspired by the spunky ginger dressing served on iceberg lettuce at Japanese steakhouses across the U.S., this full-flavored salad was created with far fewer calories and less fat. Add shrimp for lunch or a light supper. From Eating Well magazine, October 2008
Provided by kitty.rock
Categories Salad Dressings
Time 20m
Yield 4 1 1/2 cup serving, 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender.
- Process until combined.
- Toss spinach, carrot and bell pepper with the dressing in a large bowl until evenly coated.
- Serve.
- NOTE: You can cover and refrigerate the dressing (Step 1) for up to 5 days.
MIXED GREENS WITH ORANGE-GINGER VINAIGRETTE
Zingy vinaigrette combines orange juice, ginger and a flick of cayenne. Just whisk, toss with greens and top the salad your way. -Joy Zacharia, Clearwater, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk the first 7 ingredients until blended. In a large bowl, toss greens with 1/4 cup vinaigrette; transfer to a serving dish. Top with oranges and onion. Serve immediately with remaining vinaigrette.
Nutrition Facts : Calories 119 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
CHICORY & ORANGE SALAD WITH GINGER DRESSING
A fresh and light salad that makes a great accompaniment to an Indian-style buffet, perfect for New Year or a celebration
Provided by Sara Buenfeld
Categories Buffet, Side dish, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Up to 2 days ahead, shake all the dressing ingredients together in a jar. Season and chill.
- Up to a day ahead, peel and deseed the orange. Cut the segments from the membrane and chill.
- Up to an hour ahead, slice the chicory in half diagonally so you get loose leaves and a solid stalk end. The leaves will be easy to separate, thinly slice the stalks, add the orange, lamb's lettuce and watercress. Chill until needed.
- To serve, when you're ready, toss in the dressing.
Nutrition Facts : Calories 143 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.07 milligram of sodium
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