Savoury Ginger Avocado and Cherry Tomato Salad
1 avocado, peeled, quartered and sliced lengthwise into ½-inch slices
3 whole slices sweet pineapple, cut into quarters
grape tomatoes, quartered
Savoury Ginger Dressing
Coarsely chopped peanuts to garnish
salt and pepper to taste
To assemble the salad, alternate a slice of avocado with slice of pineapple. Continue pattern until fruit is used up. Top with tomatoes, season with salt and pepper and drizzle with Savoury Ginger Dressing. Garnish with chopped peanuts. Serve immediately.
Serves 4 as appetizers.
Oriental Noodles with Savoury Ginger Dressing
5 oz. (140 g) Japanese bean thread noodles
1 tbsp (15 mL) fresh coriander, minced
4 scallions, sliced on the diagonal
½ cup (125 mL) Savoury Ginger Dressing
In a large bowl cover noodles with boiling water. Let them stand for 5 minutes until they are tender but still firm (al dente). Drain noodles and rinse under cold water. Let noodles drain in colander for at least 1 hour. Transfer to a serving bowl and toss with Savoury Ginger Dressing. Toss to coat; add scallions and coriander and combine mixture.
Serves 4 as appetizer.
Savoury Ginger Snow Pea and Grapefruit Salad
8 oz. (225 g) snow peas, topped, tailed, blanched and drained
2 pink grapefruit, peel removing all membrane and segmented, reserve any juices
2 bunches watercress, washed and picked over, discarding any coarse stems
4 Belgian Endive, cored and sliced on the diagonal
1/3 cup (75 mL) Savoury Ginger Dressing
¼ tsp. (1 mL) Black pepper and salt to taste
Combine all vegetables and fruit. Place on a platter and drizzle with Savoury Ginger Dressing. Season with black pepper and serve immediately.
To prevent Belgian endive from discoloring, cut no more than an hour before serving.)
Serves 8.
Ground Turkey Lettuce Rolls with Savoury Ginger Dressing
1 lb. (454 g)ground turkey
3 green onions, chopped
½ cup (125 mL) waterchestnut, diced
1 tbsp (15 mL) vegetables oil
2-3 tbsp (25-40 mL) Savoury Ginger Dressing
iceburg and boston lettuce, washed, leaves separated but left whole
On medium high heat, heat oil in a wok or skillet. Add turkey and cook until golden brown and until all liquid has evaporated. Add omions and water chestnuts; combine and cook for 1 minute. Add Savoury Ginger Dressing and mix well into meat mixture. Remove from heat and put into a medium bowl; set aside.
To assemble, put a platter with lettuce in center of table and have each guest roll their own. Spoon 1 heaping tablespoon of meat mixture into the center of each leaf. Fold in the ends and sides of lettuce leaves and roll up to form a neat parcels.
Makes 18-24 rolls.