Color It Ruby Salad Food

RUBY FRUIT SALAD

Steps:

• In a large bowl, stir together sugar and lime juice. Let stand 10 minutes for sugar to dissolve.
• Add plums, grapes, blackberries, blueberries, and mint; toss to combine. Refrigerate up to 1 day. Garnish with mint sprigs, if desired.

COLOR IT RUBY SALAD

Steps:

• Mix vinegar, mustard, salt and pepper; gradually whisk in oil until blended. Toss with tomatoes, strawberries and beets. Serve immediately.

RUBY RED CRANBERRY SALAD

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.

RUBY THE MAGICAL UNICORN DIP

Steps:

• Place ruby cacao wafers in a microwave-safe bowl. Heat in the microwave in 20 second increments, stirring in between, until completely melted.
• Combine melted ruby cacao wafers and cream cheese in a bowl. Beat using an electric mixer until completely combined. Spoon into a serving bowl.
• Divide the marshmallow creme between 2 bowls. Stir in 3 to 5 drops of neon blue food coloring into one bowl and 3 to 5 drops of neon purple food coloring into the second bowl. Mix each until the color is completely blended into the marshmallow creme.
• Drop one dollop each of blue and purple marshmallow creme on top of the ruby cacao cream cheese. Use a knife to swirl the colors through cream cheese and each other. Add rainbow sprinkles on half of the dip and a stripe of yellow sprinkles to the center. Serve with graham crackers and apple slices.

RUBY RED LAYERED SALAD

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.

TRI COLORE SALAD WITH FENNEL

Steps:

• Combine all the lettuces in a large salad bowl. Place fennel fronds in a small bowl. Zest the orange over the fronds and add the shallot. Add the vinegar to the shallots and let stand 10 minutes. Peel the orange and chop it. Add the sliced fennel and oranges to the salad. Whisk extra-virgin olive oil into dressing to combine. Dress salad, toss and season with salt and pepper, to taste.

COLOR CRUNCH SALAD

Steps:

• For the dressing: Add the peanut butter, oil, yogurt and all but a splash of the lemon juice and mix until well combined. Season with salt and pepper and loosen with a little extra olive oil if needed.
• For the salad: Discard any damaged outer leaves of the lettuce and then cut into wedges lengthways, either quarters or sixths if slightly larger than usual.
• Using a sharp knife cut the apple into quarters and discard the core. Carefully cut the apple into thin matchsticks and place in a bowl. Add the reserved splash of lemon juice from the dressing to stop the apple from browning.
• Using a Y-peeler, peel the carrots and cucumber into ribbons and place in the bowl with the apple. Thinly slice the radishes into rounds or half-moons, depending on size, and add to the bowl.
• To serve, generously spread some of the dressing on the bottom of a long serving plate. Arrange the lettuce wedges over the top. Layer around and on top of the lettuce the apples, radishes and carrot and cucumber ribbons. Garnish with the pistachios and pomegranate seeds. Serve with additional dressing on the side.

HEARTS OF PALM SALAD WITH RUBY RED GRAPEFRUIT AND DUNGENESS CRAB

Steps:

• Dressing
• Whisk together all ingredients in a bowl. Marinate hearts of palm in 3/4 cup dressing in another bowl for at least 1 hour. Divide watercress between 2 plates; top each pile with hearts of palm. In another bowl, mix crabmeat, herbs and 1 tsp dressing; season with salt and pepper; toss until thoroughly mixed. Divide seasoned crab between 2 plates of watercress. Top with grapefruit pieces.

RUBY FRENCH DRESSING

Steps:

• Place olive oil, ketchup, sugar, vinegar, onion, lemon juice, mustard, paprika, salt, and black pepper in a jar with a tight-fitting lid; cover and shake until well blended. Refrigerate for at least 3 hours. Shake again before serving.