Combine soy sauce, honey, lemon juice, 1 tbsp of the oil, garlic and cloves in large bowl. Add pork and turn to coat. Cover. Refrigerate for 3 hours or overnight.
For the apple cabbage salad, combine all ingredients in a large bowl.
Heat remaining 1 tbsp oil in large skillet on medium-high heat. Cook drained pork, in batches, until cooked through and browned on both sides. Serve with salad.
Boil cider over high heat in a small saucepan until reduced to 3 tbsp (takes 15 to 20 minutes).
Allow cider to cool completely (speed this up by refrigerating).
Mix together the cooled cider, yogurt and cinnamon and set aside.
Mix the apples, pears, grapes, celery, raisins and nuts in a bowl.
Add the yogurt mixture to the apple mixture and toss to coat.
Place a lettuce leaf of each plate and top with Waldorf salad.
equired.
To make the salad, combine asparagus, watercress, apples and
To make the salad, combine celery, apples, nuts and parsley. Toss with mayonnaise and yogurt. Season.
For the pork schnitzels, combine breadcrumbs, Parmesan and sage. Season. Coat pork in flour, shaking off excess. Dip in egg then coat in breadcrumb mixture. Chill for 20 mins.
Heat oil in a large frying pan over medium heat. Cook schnitzels for 3-4 mins per side, until golden and cooked through. Drain on paper towels. Serve with salad.
Dissolve gelatin in boiling water.
Stir in cold water.
Chill until partially set.
Fold in 1 cup apples, celery and walnuts. Pour into lightly oiled 5-cup ring mold.
Chill until firm. Unmold.
Garnish with lettuce leaves.
Combine Cool Whip and salad dressing.
Fold in 1 1/2 cup apples.
Spoon into center of mold. Garnish with apple slices and walnut halves.
Serves 8.
arge bowl mix together, cabbage, apple strips, celery and walnuts.
In large bowl, ix the mayonnaise, juice concentrate and cinnamon until well blended. Stir in the apples, grapes, celery and walnuts to coat.
Before serving, place spinach in large salad bowl. Spoon apple mixture over spinach leaves, toss to mix and coat.
Heat oil in a large frying pan and brown pork on all sides over high heat. Season and cook over medium-low heat for 12-15 mins, turning. Wrap in foil and let rest for 4-5 mins.
Mix mayonnaise and sour cream. Add apple, celery and walnuts. Add lemon juice and chili flakes, to taste. Toss with lettuce greens and transfer to a serving plate. Slice pork thinly and serve on salad.
Place celery, apples, lettuce, cheese and walnuts in a large bowl; toss to combine.
For the dressing, mix yogurt, mayonnaise, lemon juice and chives in a small bowl until well blended. Season.
Pour dressing over salad; toss to lightly to coat. Serve with toast.
Chop apples; do not peel.
Sprinkle with lemon juice.
Add celery, yogurt, pecans and spices.
Serve on purple cabbage or lettuce leaf.
Makes 4 servings.
Calories:
61.8.
Fat grams: 1.405.
Toss ingredients together.
Serve on a bed of lettuce with dressing.
Waldorf Salad Dressing: 1/4 cup creamy peanut butter 1/4 cup honey 1/2 cup mayonnaise Blend ingredients.
Serve over Waldorf Salad.
Bring 2 cups water to a boil in a medium saucepan. Add chicken. Reduce heat and simmer, covered, for 10 mins, or until cooked through. Let chicken cool in poaching liquid for 10 mins then drain and slice thickly.
Meanwhile, combine yogurt, lemon juice and mustard in a medium bowl.
Add apple, celery, parsley and chicken to yogurt mixture and toss gently to combine.
Whisk together mayonnaise, lemon juice and 1 tbsp water. Toss with chicken, apple, celery, walnuts and chives. Season. Spoon into prepared lettuce cups. Garnish with chives and chopped walnuts to serve.
Salad:
Mix all the salad ingredients together.
Dressing:
Put the 1/2 cup chopped apple in a blender along with remaining 1/4 cup walnuts, remaining 2 tablespoons raisins, mustard, lemon juice, vinegar and salt. Puree until well combined and slightly thick, adding water if needed to thin. Pour dressing over kale salad and toss to combin.
Prepare gelatin following package directions; chill until partially set.
Pour a little gelatin into a 6 1/2-cup ring mold. Cut enough thin apple wedges to fit bottom of mold; lay edges with unpeeled side out around the outside edge of mold.
Chill until almost firm.
Dice remaining apple.
Sprinkle with lemon juice and fold into remaining ingredients.
Spoon atop first layer.
Chill until firm.
Pan size (6 1/4-cup ring mold).
Cut slice from tops of green or red apples; scoop out the inside pulp, leaving just enough to hold the skin in place.
Fill the shells with salad mixture and serve on lettuce leaves.
A little salad dressing may be put on top of each.
The apple, cut in cubes, celery and nut mixture may be served on lettuce with salad dressing.
old water; place pear slices, apple slices, and Asian pear in
Combine the apricot preserves, nonfat yogurt, chopped herbs or curry powder, mustard, lemon juice, lemon zest, salt and pepper in a large mixing bowl.
Stir with spatula until the sauce is well blended.
Add the cubes of turkey or chicken, diced apples, celery and raisins.
Stir to coat the salad ingredients.
Correct the seasoning with more salt and pepper as needed.
Place a lettuce cup on each of 6 serving plates.
Spoon a mound of the salad on each plate.
Garnish each salad with fresh chopped parsley or chives.
In a large bowl, toss together pineapple, apple, celery, grapes, walnuts and kiwi.
In a small bowl, stir together the mayonnaise or salad dressing, yogurt and honey.
Fold gently into fruit mixture.
Cover and chill for 2 to 24 hours.
Serve on lettuce leaves, if desired.
Place fresh spinach in large salad bowl.
Add red and yellow apple cubes, walnuts and raisins.
Toss well with dressing. Sprinkle cinnamon over top of salad.
Delicious with cooked and cubed chicken breast meat added to salad.
Makes 2 to 3 main course salads or 6 side dish salads.