Best 8 Ginger Apricot Tossed Salad Recipes

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Ginger apricot tossed salad is a delightful dish that combines the flavors of sweet apricots, tangy ginger, and fresh greens to create a refreshing and flavorful salad. This salad is perfect for a light lunch or as a side dish for dinner. The combination of flavors and textures in this salad is sure to please everyone at the table.

Here are our top 8 tried and tested recipes!

GINGER-APRICOT TOSSED SALAD



Ginger-Apricot Tossed Salad image

This dish is a nice change from ordinary green salad and is elegant enough for company. The dressing is one of my favorites. Its sweetness complements the crisp greens and crunchy green beans. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings (3/4 cup salad dressing).

Number Of Ingredients 11

1 can (16 ounces) apricot halves, drained
1/4 cup rice vinegar
1 teaspoon sugar
1/2 teaspoon minced fresh gingerroot
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces
5 cups torn mixed salad greens
1 medium mango, peeled and cubed
3 tablespoons coarsely chopped dry-roasted peanuts

Steps:

  • Process first 7 ingredients in a blender until smooth. Fill a 6-qt. stockpot two-thirds full with water and bring to a boil. Add beans; cook, uncovered, until crisp-tender, 8-10 minutes., Remove beans and immediately drop into ice water. Drain and pat dry. In a salad bowl, combine salad greens, mango and beans. Sprinkle with peanuts. Serve with dressing.

Nutrition Facts : Calories 181 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 335mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 7g fiber), Protein 5g protein.

GREEN BEAN SALAD WITH APRICOT VINAIGRETTE



Green Bean Salad with Apricot Vinaigrette image

Categories     Salad     Side     Low Fat     High Fiber     Apricot     Papaya     Pistachio     Green Bean     Summer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 9

1 11 1/2-ounce can apricot-pineapple nectar
1/4 cup rice vinegar
1/4 cup chopped dried apricots (about 1 ounce)
1 1/4 pounds slender green beans, trimmed
1 5-ounce package mixed baby greens
1 papaya, peeled, seeded, thinly sliced lengthwise
3 tablespoons chopped unsalted dry roasted pistachios
1 1/2 ounces ricotta salata* or feta cheese, crumbled
*Available at cheese shops, some Italian markets and some specialty foods stores.

Steps:

  • Boil nectar in medium saucepan until reduced to scant * cup, about 5 minutes. Mix in vinegar and apricots. Let stand until apricots soften, about 15 minutes. Puree mixture in blender. Season to taste with salt and pepper. Cool.
  • Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Cool in large bowl of ice water. Drain again. Pat beans dry with paper towels. (Can be prepared 1 day ahead. Wrap green beans in paper towels. Cover vinaigrette and green beans separately and refrigerate.)
  • Place beans in large bowl. Add 6 tablespoons vinaigrette and toss to coat. Season with salt and pepper. In another large bowl, toss mixed greens with enough remaining vinaigrette to coat. Season to taste with salt and pepper.
  • Mound mixed greens in center of 6 plates. Surround with papaya slices. Arrange beans atop mixed greens. Sprinkle with pistachios and ricotta salata.

SHRIMP, JíCAMA, AND APRICOT SALAD



Shrimp, Jícama, and Apricot Salad image

Categories     Salad     Fruit     Shellfish     Vegetable     Quick & Easy     Apricot     Shrimp     Cucumber     Summer     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 9

1 lb large shrimp in shells (about 22 to 24), peeled and deveined
1/4 cup seasoned rice vinegar
1/2 teaspoon minced garlic
1/2 teaspoon minced peeled fresh ginger
2 tablespoons vegetable oil
1 lb jicama, peeled and cut into 1/8-inch-thick matchsticks
1 seedless cucumber*, cut into 1/8-inch-thick matchsticks
3/4 lb firm-ripe apricots (4 large), cut into 1/4-inch-thick wedges
1/4 cup chopped fresh cilantro

Steps:

  • Halve shrimp lengthwise by cutting down middle of backs and cook in a saucepan of boiling salted water, stirring occasionally, until just cooked through, 1 to 2 minutes. Drain in a colander and spread on a large plate to cool.
  • Whisk together vinegar, garlic, ginger, and oil, then add shrimp and remaining ingredients and toss to combine well. Season salad with salt and pepper.
  • These long, narrow cucumbers are often marketed as "European" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.

ORZO SALAD WITH FRESH APRICOTS, PISTACHIOS AND GINGER OIL



Orzo Salad with Fresh Apricots, Pistachios and Ginger Oil image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

8 ounces (a scant 1 1/3 cups) orzo
1 cup fresh apricots (about 4), peeled and diced or 4 ounces dried apricots, julienned
1 teaspoon chopped fresh coriander
1/4 teaspoon ground coriander
1/3 cup thinly sliced scallions
1/3 cup sliced toasted almonds
4 tablespoons ginger oil
squeeze of half lemon
salt and freshly ground pepper

Steps:

  • Bring a medium-size pot of salted water to a boil over high heat. Add orzo and cook about 10 minutes or until al dente. Drain immediately and rinse with cold water.
  • Place the orzo in a bowl and combine with the fresh apricots, fresh and ground coriander, scallions and almonds. Toss with 4 to 5 tablespoons of the ginger oil, until the pasta is just moist. Season with salt and pepper. Squeeze the fresh lemon juice on the salad and mix.

GINGER SALAD



Ginger Salad image

Provided by Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons rice wine vinegar
1 tablespoon fresh ginger, peeled and chopped
3/4 cup canola oil
Kosher salt
1/8 teaspoon fresh ground black pepper
1/2 head iceberg lettuce, shredded
2 tablespoons chopped fresh parsley leaves
Lemon slices, for garnish

Steps:

  • In a blender on high speed, combine mustard, lemon juice, vinegar, and ginger for just a few seconds until smooth. Then turn the blender to a lower speed and slowly pour the oil in a continuous stream. Season with salt and pepper, to taste.
  • Place shredded lettuce piled high in the center of a bowl with edges. Add dressing to lettuce and toss. Sprinkle parsley around the edges of the bowl and garnish with a lemon slice.

Nutrition Facts : Calories 377 calorie, Fat 41 grams, SaturatedFat 3 grams, Carbohydrate 1 grams, Fiber 1 grams

APRICOT GINGER SAUCE



Apricot Ginger Sauce image

Very popular dipping sauce in our home. Super easy to make and very tasty. The jalapeno can be adjusted to suit personal tastes.

Provided by Alia55

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 5

3/4 cup apricot jam
1 jalapeno pepper, minced fine
2 tablespoons rice wine vinegar
1 tablespoon gingerroot, chopped fine
1 tablespoon Dijon mustard

Steps:

  • Place all ingredients in a blender and puree.

FRUIT SALAD WITH APRICOT DRESSING



Fruit Salad with Apricot Dressing image

Make and share this Fruit Salad with Apricot Dressing recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pineapple

Time 30m

Yield 12-14 serving(s)

Number Of Ingredients 9

1 cup sugar
1 tablespoon cornstarch
2 (5 1/2 ounce) cans apricot nectar
1 teaspoon vanilla extract
6 large red apples, coarsely chopped
8 medium bananas, sliced
1 fresh pineapple, peeled,cored,and cut into chunks
1 quart fresh strawberries, hulled and quartered
2 cups green grapes

Steps:

  • In a microwave safe bowl, add together the sugar, cornstarch and apricot nectar; mix until smooth.
  • Microwave on HIGH for 6-8 minutes or until slightly thickened, stirring every 2 minutes.
  • Stir in the vanilla.
  • Refrigerate.
  • In a large bowl, combine the fruit.
  • Drizzle with dressing; gently toss to coat.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 232.8, Fat 0.6, SaturatedFat 0.1, Sodium 3.6, Carbohydrate 59.8, Fiber 5.2, Sugar 45.5, Protein 1.8

EASY SPICY TOFU WITH APRICOT-GINGER DIPPING SAUCE



Easy Spicy Tofu with Apricot-Ginger Dipping Sauce image

This recipe for baked tofu is tossed in cornstarch and ground chipotle chile pepper to create a spicy crust on the outside. While the tofu bakes, a simple sweet and spicy sauce of ginger and apricot is made to help compliment the heat. Serve it as an appetizer or as a quick healthy lunch.

Provided by Chef Mo

Time 1h5m

Yield 2

Number Of Ingredients 9

1 (16 ounce) package extra firm tofu
2 tablespoons sesame oil
2 tablespoons cornstarch
1 ½ teaspoons ground dried chipotle pepper
½ cup apricot preserves
2 tablespoons vegetable broth
1 tablespoon ginger paste
1 clove garlic, chopped
⅛ teaspoon crushed red pepper

Steps:

  • Slice tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
  • Lay tofu evenly on a plate lined with a couple of sheets of paper towels. Layer more paper towel on top of the tofu and place another plate on top of the stack. Press out as much water as possible and let sit for at least 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Transfer pressed tofu to a mixing bowl and drizzle with sesame oil. Lightly toss to combine. Sprinkle with cornstarch and ground chipotle chile pepper. Toss tofu until it is evenly coated with cornstarch and arrange in one layer on the prepared baking sheet.
  • Bake tofu in the preheated oven for 10 minutes. Flip and continue baking until tofu is crisp, about 10 minutes more. Transfer tofu to a wire rack using a spatula; cool.
  • While tofu bakes, combine apricot preserves, vegetable broth, ginger paste, garlic, and red pepper in a small saucepan over low heat. Heat and stir sauce until warmed and well combined, about 5 minutes. Remove from heat. Serve tofu with warm dipping sauce.

Nutrition Facts : Calories 581 calories, Carbohydrate 70 g, Fat 27.4 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 3.3 g, Sodium 82.3 mg, Sugar 36.1 g

Tips:

  • Use fresh, ripe ingredients: This will ensure that your salad is flavorful and delicious. If you can, try to get your hands on organic fruits and vegetables.
  • Don't overdress the salad: A little bit of dressing goes a long way. If you add too much, it will overpower the other flavors in the salad.
  • Add some crunch: Nuts, seeds, and crispy vegetables like celery and radishes add a nice textural contrast to the salad.
  • Use a variety of colors: A colorful salad is a more appealing salad. Try to include a mix of greens, fruits, and vegetables in different colors.
  • Make it a meal: Add some protein to your salad to make it a more complete meal. Grilled chicken, fish, or tofu are all great options.

Conclusion:

Ginger apricot tossed salad is a refreshing, flavorful, and healthy salad that is perfect for any occasion. It's easy to make and can be customized to your liking. So next time you're looking for a healthy and delicious salad recipe, give this one a try. You won't be disappointed!

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