Jewelled Salad Recipes

JEWELED FRUIT SALAD

Steps:

• In a small bowl, combine the yogurt, orange juice, mayonnaise and orange zest. In a large serving bowl, combine the fruit. Serve with dressing.

JEWEL SALAD

Steps:

• Place each variety of chopped fruit and vegetables in a separate bowl. In a small bowl whisk together 3 tablespoons olive oil, lemon juice, 1 teaspoon Dijon mustard, orange juice, salt, pepper, and pinch of sugar to combine. Divide dressing between pomegranates, prunes, clementines, and apples. Toss dressing with each fruit, keeping separate.
• In another small bowl, whisk sherry vinegar, canola oil, 1 tablespoon olive oil, 1/2 teaspoon Dijon mustard, salt, pepper, pinch sugar, and the Stilton to combine. Divide dressing between fennel, celery and radicchio. Toss dressing with each vegetable, keeping separate.
• Spread a bed of dressed fennel on a large platter. Add additional layers, alternating ingredients as you wish, and gradually build up the salad in a vertical mound. Sprinkle with additional pomegranate seeds, walnuts, and crumbled Stilton, if desired. Serve immediately.

JEWELLED COUSCOUS

Steps:

• Place the couscous in a bowl and cover with 700ml boiling water. Cover with cling film and leave for 10 mins, until all the liquid has been absorbed.
• Pour over the oil and some seasoning, mix and fluff up the couscous with a fork.
• Gently stir through the remaining ingredients and serve.

CRANBERRY JEWEL SALAD

Steps:

• Place cranberry sauce in refrigerator overnight; it must be cold.
• Dissolve Jell-O in boiling water; put in refrigerator.
• Open cranberries; dice into bite size cubes; put back in refrigerator.
• Mix cream cheese, sugar, lemon juice, and salt together with a mixer until smooth and creamy.
• Stir in pineapple, banana, and cooled Jell-O.
• Fold in Cool Whip.
• Fold in cranberry chunks.
• Pour into pan and chill overnight.
• Cut into squares and serve on a lettuce leaf, or put into a mold. I have seen nuts put into this, and one recipe froze this.