In a medium mixing bowl, stir together yogurt, chutney and curry powder. Stir in chicken or turkey, celery, apple and green onions. Cover and refrigerate for at least 4 hours and up to 6 hours. Before serving, stir chicken mixture. Serve on 4 kale and/or lettuce-lined plates. Makes 4 servings.
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.
Massage salt into kale in a large bowl until kale is slightly softened, about 2 minutes. Gently stir apples, olive oil, cranberries, sunflower seeds, and vinegar into kale until salad is evenly mixed. Gently fold Gorgonzola cheese into salad.
Massage kale with salt in a large mixing bowl for 2 minutes. Pour vinegar over the kale and toss to coat. Fold apple, feta cheese, currants, and pine nuts into the kale.
0 mins, until tender. Drain and let cool for 1-2
he middle of the kale leaves and tear kale into 1/2 inch
Wash, dry and chop kale.
In large mixing bowl, place kale and sprinkle with sea salt, working salt into kale with your hands for 1 minute.
Peel and dice avocado.
Cut grape or cherry tomatoes in half.
Rinse and dry sprouts.
Place all salad ingredients into serving bowl.
Mix olive oil , fresh lemon juice, miso ( optional), and pepper into jar. Pour over salad, toss 10 minutes before serving.
ntil just tender. Drain and mix gently in a large
Preheat oven to 225 degrees F (110 degrees C).
Heat a skillet over medium heat. Cook and stir walnuts in the hot skillet until toasted and fragrant, about 5 minutes.
Mix olive oil, salt, and pepper together in a bowl; add kale and chickpeas and toss to coat. Spread kale and chickpeas mixture onto a baking sheet.
Bake in the preheated oven until kale is wilted and slightly crunchy, about 25 minutes.
Toss kale and chickpeas mixture, walnuts, parsley, and lemon juice together in a bowl.
place cover on the saucepan, and cook until water absorbs into
Combine tahini, soybean oil, lemon juice, water, garlic, soy sauce and sugar in small bowl. Stir until smooth.
Place kale and cucumbers in large bowl. Pour dressing over kale; toss until combined.
Marinate for a minimum of 20 minutes, tossing occasionally.
Sprinkle with almonds and golden raisins.
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.
saute 1 minute. Add kale, sweet potato, and lime juice. Cover, reduce
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
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.
oy sauce, onion, garlic, ginger and sugar in stock pot. Add
Lightly grease and line a 12 x 8-
To make the herb and noodle salad, soak noodles in boiling water