Jeans Super Salad With Ginger Citrus Dressing Recipes

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JEAN'S SUPER SALAD WITH GINGER-CITRUS DRESSING



Jean's Super Salad with Ginger-Citrus Dressing image

This super nutritious salad features leafy greens, cruciferous vegetables, fresh berries, unsalted nuts, and a zesty dressing.

Provided by USA WEEKEND columnist Jean Carper

Categories     Vegetable Salads

Yield 1

Number Of Ingredients 17

1 cup romaine lettuce, in bite-size pieces
1 cup spinach, in bite-size pieces
½ cup cauliflower pieces
½ cup red onion, sliced
½ cup red cabbage, shredded
½ cup chickpeas (garbanzos), drained and rinsed
1 orange, peeled (sliced or in chunks)
½ cup strawberries, sliced
2 tablespoons dry-roasted unsalted peanuts
¼ cup crumbled blue cheese
½ cup orange juice
2 tablespoons rice or white vinegar
2 tablespoons olive oil
2 garlic cloves, crushed
1 teaspoon reduced-sodium soy sauce
1 teaspoon grated fresh ginger
¾ teaspoon ground cumin

Steps:

  • Toss salad ingredients in a large bowl with 1/4 cup dressing. Serve.

Nutrition Facts : Calories 862.2 calories, Carbohydrate 90.5 g, Cholesterol 25.3 mg, Fat 48.7 g, Fiber 18.4 g, Protein 25.5 g, SaturatedFat 11.6 g, Sodium 1072.8 mg, Sugar 38.3 g

JESSE'S GINGER SALAD DRESSING



Jesse's Ginger Salad Dressing image

I actually made this up off the top of my head. It's really good and really easy to make. My wife went crazy over it.

Provided by Countryboyjwill

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 10m

Yield 16

Number Of Ingredients 5

1 carrot, peeled and chopped
1 cup mayonnaise
2 tablespoons ground ginger
2 tablespoons soy sauce
2 tablespoons white sugar

Steps:

  • Combine carrot, mayonnaise, ground ginger, soy sauce, and white sugar in a food processor. Blend until smooth.

Nutrition Facts : Calories 109.7 calories, Carbohydrate 3 g, Cholesterol 5.2 mg, Fat 11 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 1.6 g, Sodium 193.7 mg, Sugar 1.9 g

SUPERFOOD SALAD WITH CITRUS DRESSING



Superfood salad with citrus dressing image

A quinoa salad packed full of the good stuff - broccoli, soya beans, avocados, spinach, herbs, pomegranate and pumpkin seeds

Provided by Cassie Best

Categories     Buffet, Lunch, Main course, Side dish

Time 30m

Number Of Ingredients 13

250g purple sprouting broccoli , cut in half (or into bite-sized chunks)
175g frozen soya bean
2 ripe avocados
250g pouch cooked quinoa
100g bag baby spinach
handful soft herbs (parsley, basil, coriander or mint all work well), chopped
100g tub pomegranate seeds
100g bag pumpkin seed , toasted in a dry pan until they pop
zest and juice 1 lemon or lime
zest and juice 1 orange
1 tbsp white wine vinegar
2 tbsp Dijon mustard (or gluten-free alternative)
2 tbsp extra-virgin rapeseed oil

Steps:

  • Bring a saucepan of water to the boil and fill a large bowl with ice-cold water. Add the broccoli to the pan and cook for 2 mins, then add the soya beans and cook for 1-2 mins more until the broccoli is cooked but still has a bite. Drain and drop the vegetables straight into the cold water - this quickly cools them, retaining their bite and bright colour. Leave for 1-2 mins until cool, then drain and leave in the colander while you prepare the remaining ingredients.
  • Dry the large bowl. Add the dressing ingredients with some seasoning and whisk together. Halve, stone and peel the avocados, then cut into chunky dice and add straight to the dressing (this will stop the avocado turning brown). Add the quinoa, spinach, herbs, half the pomegranate and pumpkin seeds, and the cooked vegetables to the bowl, and gently toss everything together. Transfer the salad to a serving platter, scatter with the remaining seeds and serve. Any leftovers will keep in the fridge for lunch the next day.

Nutrition Facts : Calories 349 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 0.9 milligram of sodium

JEAN'S SUPER SALAD WITH GINGER-CITRUS DRESSING



Jean's Super Salad with Ginger-Citrus Dressing image

This super nutritious salad features leafy greens, cruciferous vegetables, fresh berries, unsalted nuts, and a zesty dressing.

Provided by Allrecipes Member

Categories     Vegetable Salads

Yield 1

Number Of Ingredients 17

1 cup romaine lettuce, in bite-size pieces
1 cup spinach, in bite-size pieces
½ cup cauliflower pieces
½ cup red onion, sliced
½ cup red cabbage, shredded
½ cup chickpeas (garbanzos), drained and rinsed
1 orange, peeled (sliced or in chunks)
½ cup strawberries, sliced
2 tablespoons dry-roasted unsalted peanuts
¼ cup crumbled blue cheese
½ cup orange juice
2 tablespoons rice or white vinegar
2 tablespoons olive oil
2 garlic cloves, crushed
1 teaspoon reduced-sodium soy sauce
1 teaspoon grated fresh ginger
¾ teaspoon ground cumin

Steps:

  • Toss salad ingredients in a large bowl with 1/4 cup dressing. Serve.

Nutrition Facts : Calories 862.2 calories, Carbohydrate 90.5 g, Cholesterol 25.3 mg, Fat 48.7 g, Fiber 18.4 g, Protein 25.5 g, SaturatedFat 11.6 g, Sodium 1072.8 mg, Sugar 38.3 g

SOMEN NOODLE SALAD WITH GINGER-CILANTRO DRESSING



Somen Noodle Salad With Ginger-Cilantro Dressing image

A copycat recipe of a Trader Joe's pre-made salad I have tried to duplicate. All ingredient amounts are estimated. Best results when salad is allowed to marinate. Feel free, as I have to play around with the ingredients. For a vegan version, substitute agave nectar for the honey.

Provided by COOKGIRl

Categories     Asian

Time 10m

Yield 4 serving(s)

Number Of Ingredients 18

6 ounces somen noodles
2 small carrots, finely grated
1/2 cup red bell pepper, diced
1 cup chopped fresh Baby Spinach (optional)
fresh cilantro stem (to garnish)
lime wedge (to garnish)
2 teaspoons honey
1 tablespoon freshly grated gingerroot
2/3 cup mild rice vinegar
1 tablespoon fresh lime juice
1 tablespoon sesame oil, regular or 1 tablespoon toasted sesame oil
1 small garlic clove, minced
1 pinch salt
1/2 teaspoon curry powder
1/2 cup minced fresh cilantro (NOT dried)
1/4 cup green onion, sliced
1/4 cup dry roasted salted peanut, chopped coarsely
1/4 cup grated toasted coconut

Steps:

  • Toast the peanuts and coconut and let cool.
  • Cook somen noodles according to package directions.
  • Drain, rinse under cool water and set aside.
  • Meanwhile grate the carrots and add the diced bell pepper (and chopped spinach if using) into a serving bowl.
  • Prepare the dressing by mixing the ingredients well in a blender and then toss together with the vegetables and cooked somen noodles.
  • Refrigerate at least 3 hours.
  • Stir together the peanuts and coconut. Serve salad with toppings on the side. Garnish with.
  • cilantro sprigs and lime wedges if desired.

Nutrition Facts : Calories 333.5, Fat 14.4, SaturatedFat 4.6, Sodium 963.4, Carbohydrate 43.9, Fiber 5.3, Sugar 6.1, Protein 9.3

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