How to Make Fresh broccoli and Apple Salad with Walnuts:
1. Toast walnuts over medium/ high heat, tossing them occasionally so they don't burn. Heat about 4-5 minutes. Chop walnuts coarsely.
Peel and julienne carrots, then julienne the apples (leave skin on). Place in large glass bowl.
Zest the orange over the carrot and apple mixture.
Juice the orange over the mixture and add olive oil.
Add the salt and pepper.
Toss and serve cold.
0 mins, until tender. Drain and let cool for 1-2
In a large bowl, combine cornstarch, salt, pepper and garlic. Add chicken wings and toss to coat.
Heat oil in a deep, large wok or saucepan to 325\u00b0F. Working in batches, fry chicken for 5-6 mins, until golden and cooked through. Drain on paper towels.
To make the shredded vegetable and cornflake salad, in a salad bowl, combine pepper, carrot, bean sprouts and onions. Toss with sweet chili sauce and lime juice. Just before serving, add cornflakes and toss to combine.
Serve chicken with salad and lime wedges on the side.
Trim the husks and silks from the corn. Using
To make the ginger dressing, press ginger through a fine-mesh strainer to extract juice. Discard pulp. Whisk in lemon juice, shaoxing wine and oil. Season.
Coat scallops in seasoned flour, shaking off excess. Lightly coat a frying pan with oil and place over high heat. Cook shrimp for 2 mins per side, or until pink. Remove from pan. Sear scallops for 2 mins per side, until golden and opaque. Remove from pan.
Combine lettuce, carrot and cucumber. Top with seafood and drizzle with dressing. Serve.
oy sauce, onion, garlic, ginger and sugar in stock pot. Add
To make the herb and noodle salad, soak noodles in boiling water
Combine the carrots and apple in a bowl.
In a seperate bowl, combine and whip the yogurt, mustard, sugar, lemon juice and orange juice.
Add dressing to the salad and mix well.
Season with black pepper.
Enjoy!
ntil just tender. Drain and mix gently in a large
Shred carrots and place in bowl. Wash and core apples. Julienne. Add to carrots. Sprinkle salt over and toss lightly. Add raisins.
In small bowl, whisk vinegar and sugar into mayo. Pour dressing over salad and toss to coat. Refrigerate before serving.
Place the couscous in a medium heatproof bowl; add the boiling stock or water. Let stand for 5 mins. Fluff the couscous with a fork.
For the dressing, whisk all the ingredients in a medium bowl.
Combine couscous, currants, chickpeas, carrot and cilantro in a large bowl. Add the dressing; toss gently to combine. Season to taste with salt and pepper.
Grate carrots fine.
Chop apple in small pieces.
Add raisins and 2 tablespoons or more of mayo or Miracle Whip.
Stir until well mixed.
Refrigerate for 1 hour.
One teaspoon lemon juice will keep apple and carrots fresh looking (optional).
Layer fennel, onion, and apple slices in a salad bowl and drizzle apple with 1 teaspoon lemon juice. Top salad with red grapefruit sections, toasted walnuts, and basil leaves.
Whisk 2 teaspoons lemon juice with lime juice, grapefruit juice, and olive oil in a small bowl; season to taste with salt and black pepper. Drizzle dressing over salad and serve.
nreactive pan over high heat and cook until reduced to
harlottes with Tomato and Coriander Salad
1. Prepare the
rape and lychee salad, place the lychees, grapes, watercress, mint and chili peppers
Lightly grease and line a 12 x 8-
Mix all together and pour Sweet and Sour Dressing over to serve.
ginger, shallot, garlic, lime juice and fish sauce, pulsing, until mixture