Ruby Fruit Salad Food

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RUBY FRUIT SALAD



Ruby Fruit Salad image

As the lime juice and brown sugar sit together, they create a delicate syrup that's perfect for the fruit salad.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 7

3 tablespoons light-brown sugar
2 tablespoons freshly squeezed lime juice (from 1 lime)
3 purple or red plums (about 12 ounces), halved, pitted, and cut into 1/2-inch pieces
2 cups seedless red grapes
1 pint blackberries
1/2 pint blueberries
2 tablespoons chopped fresh mint, plus sprigs for garnish (optional)

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.

Nutrition Facts : Calories 188 g, Fat 1 g, Fiber 6 g, Protein 3 g

BLOODY BERRY FRUIT SALAD



Bloody Berry Fruit Salad image

Instead of a simple syrup, this fruit salad uses raspberry jam to coat and flavor the mixed fruits. It has just enough natural tartness to keep the fruit salad fresh. For the spookiest fruit salad, let it sit for a few hours and the lychees will continue to absorb the ruby glaze.

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield 6 servings

Number Of Ingredients 6

1/4 cup seedless raspberry jam
1 20-ounce can lychees in syrup, drained, 2 tablespoons syrup reserved
1 1/2 teaspoons fresh lime juice
1 1/2 cups seedless red grapes, halved
1 6-ounce container raspberries (about 1 1/4 cups)
1 6-ounce container blackberries (about 1 cup)

Steps:

  • Combine the jam, lychee syrup and lime juice in a large serving bowl. Whisk until smooth.
  • Add the lychees, grapes, raspberries and blackberries and toss well. Refrigerate at least 20 minutes or up to 2 hours, tossing occasionally so the lychees turn red.

RUBY RED SPINACH SALADS



Ruby Red Spinach Salads image

These fabulous salads blend contrasting flavors deliciously. Pomegranate seeds add vibrant color, a pleasant crunch and a healthy dose of vitamin C. -Veronica Callaghan, Glastonbury, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

3 tablespoons red grapefruit juice
1 tablespoon olive oil
1/2 teaspoon honey
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 large fennel bulb
2 large red grapefruit, sectioned
1 cup fresh baby spinach
1/4 cup shaved Romano cheese
1/2 cup pomegranate seeds

Steps:

  • In a small bowl, whisk the first five ingredients. Remove fronds from fennel; set aside for garnish. Cut bulb into thin slices and coarsely chop the slices. In a large bowl, combine the chopped fennel, grapefruit and spinach. Drizzle dressing over salad; toss to coat., Divide salad among four plates; sprinkle cheese and pomegranate seeds over salads. Garnish with fennel fronds.

Nutrition Facts : Calories 132 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 190mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

RUBY TUESDAY'S WALDORF SALAD



Ruby Tuesday's Waldorf Salad image

Make and share this Ruby Tuesday's Waldorf Salad recipe from Food.com.

Provided by Diana Adcock

Categories     Apple

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup granulated sugar
1 1/2 teaspoons lemon juice
1 granny smith apple, diced
1 gala apples, diced
1/2 cup cranberries, dried
1/3 cup chopped pecans (candied)
1/4 cup celery, minced

Steps:

  • Combine sour cream, mayonnaise, sugar, and lemon juice in a medium bowl and whisk until sugar is dissolved.
  • Add remaining ingredients and stir.
  • Store the salad in a sealed container in your refrigerator for 3 to 4 hours.
  • Serve cold.

Nutrition Facts : Calories 223.8, Fat 14.8, SaturatedFat 3.6, Cholesterol 15.1, Sodium 158.8, Carbohydrate 24, Fiber 2.5, Sugar 17.2, Protein 1.4

VERY BASIC FRUIT SALAD



Very Basic Fruit Salad image

I love how simple and refreshing this is and the ability to adjust the recipe for the types of fruits which are fresh in your local area. Allow at least 4 hours for chilling before serving. From TOH Cookbook. I like changing out the cantaloupe with fresh pineapple and/or grapefruit slices (which sometimes means a bit of sugar added to balance the tartness), or I have added blueberries also just as a topping.

Provided by HokiesMom

Categories     Fruit

Time 4h15m

Yield 5 cups, 10 serving(s)

Number Of Ingredients 5

2 cups fresh strawberries, sliced
2 cups green seedless grapes, halved
1 small cantaloupe, cut into chunks
2 firm bananas, sliced
1/3 cup fresh orange juice (100% orange juice)

Steps:

  • In a large bowl, combine the fruit.
  • Pour the juice over the fruit and toss to coat.
  • Cover and refrigerate for 4 hours and then stir just before serving.

COLOR IT RUBY SALAD



Color It Ruby Salad image

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

2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/3 cup extra virgin olive oil
1 pound small tomatoes, quartered
3/4 pound cherry tomatoes, halved
3/4 pound fresh strawberries, hulled and sliced
2 cans (15 ounces each) beets, drained and chopped

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

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