RUBY RED SHRIMP SALAD
Adapted from the Dallas Morning News, a quite wonderful and very pretty salad. You can use regular grapefruits and oranges, but the red is SO charming on the plate. I like to use large shrimp, but any size will do.
Provided by Chef Kate
Categories Citrus
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Using a sharp knife, slice the ends from grapefruit and oranges; using a jigsaw motion, remove pith and peel;cut supremes of fruit by cutting in and out of the membranes separating the sections.
- Squeeze the juice from the remaining pulp and ends into a measuring cup. Repeat with all the citrus.
- Use 1/3 cup citrus juice and add olive oil, sweet chile sauce and salt to taste.
- For each salad, use 3 grapefruit sections and 3 or 4 orange sections, depending on the size (reserve unused sections and juice and refrigerate for another use).
- Peel and pit avocado and cut into crescent shaped slices.
- When ready to serve, gently toss the avocado with the shrimp, citrus and dressing. Arrange 2 or 3 lettuce leaves on six salad plates.
- Spoon the salad mixture into the leaves and serve immediately.
- Makes 6 appetizer salads or 4 entree salads.
Nutrition Facts : Calories 430.5, Fat 22.9, SaturatedFat 3.5, Cholesterol 221.7, Sodium 334.7, Carbohydrate 32.4, Fiber 8.5, Sugar 18.8, Protein 27.7
RUBY RED LAYERED SALAD
This is another Jello salad but one that I must make for Thanksgiving and Christmas or anytime that we have roast turkey. I going to provide the recipe as I found it. But as we are diabetic, I make the cranberry sauce from scratch so that I can control the sugar and I use sugar free jello as well. I only posting so that I do not lose the recipe, I got the recipe from the internet some years ago so I can not tell you what site the recipe came from for sure. I also did not copy the serving sizes and how much the recipe makes so I have guessed from my own experience. If I am off greatly, I am sorry.
Provided by livingstonfran
Categories Fruit
Time 2h
Yield 4 cups, 4-8 serving(s)
Number Of Ingredients 7
Steps:
- 1) Dissolve raspberry jello in one cup of boiling water. Add the frozen raspberries, stir until well mixed. Pour into a large glass bowl. Refrigerate until almost firm about 30 minutes but maybe as long as 60 minutes. ( I have never had to wait 60 minutes but this is what the recipe states.).
- 2) Spread sour cream over firm Jello.
- 3) In another bowl, dissolve cherry Jello in one cup boiling water. Stir in crushed pineapple ( drained) and cranberry sauce. Chill 20 to 40 minutes until only partially set, Spoon cherry mixture over the sour cream layer in the first bowl and chill for another hour or two.
Nutrition Facts : Calories 566.8, Fat 23, SaturatedFat 13.2, Cholesterol 59.8, Sodium 229, Carbohydrate 90.3, Fiber 4.7, Sugar 85.3, Protein 5
COLOR IT RUBY SALAD
Just looking at this bright red salad cheers me up-and then I get to taste it! For garnish, sprinkle on fresh chives and mild white cheese. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Mix vinegar, mustard, salt and pepper; gradually whisk in oil until blended. Toss with tomatoes, strawberries and beets. Serve immediately.
Nutrition Facts : Calories 98 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 251mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
RUBY RED CRANBERRY SALAD
Make and share this Ruby Red Cranberry Salad recipe from Food.com.
Provided by Kit_Kat
Categories Citrus
Time 4h30m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Combine gelatin mixes and boiling water in a medium bowl. Stir until all granules are dissolved.
- Stir in cold water and set aside.
- In a large mixing bowl, combine all remaining ingredients stirring to distribute evenly.
- Stir gelatin mixture into the fruit mixture.
- Pour salad into a large serving container or gelatin molds. (As written, this recipe will fill 3 Tupperware gelatin molds).
- Chill at least 6 hours to overnight.
- Can be made up to 3 days in advance.
Nutrition Facts : Calories 180, Fat 4, SaturatedFat 0.3, Sodium 61.2, Carbohydrate 36.6, Fiber 2.4, Sugar 32.6, Protein 1.8
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