Jazzy Fruit Salad Recipes

ALMOST AMBROSIA SALAD

Steps:

• ABOUT THE RECIPE: "Yum!" is all I can say about this truly satisfying Almost Ambrosia fruit salad. Reminiscent of a classic ambrosia, but sans the overly sweet marshmallows, this lively dish is great to serve for a morning treat but also works well as a first course for an elegant dinner party. Makes 2 to 4 servings
• INGREDIENTS: 2 clementines, divided into sections 1 1/2 cups peeled, cored and cubed pineapple 1 very large or 2 small bananas, sliced 2 tablespoons unsweetened shredded dried coconut 4 large medjool dates, pitted and chopped
• INSTRUCTIONS: Squeeze the juice from 3 or 4 of the clementine sections into the bottom of a medium-sized bowl. Add the remaining clementine sections, pineapple, banana, coconut and dates to the bowl. Gently toss to combine. Divide into 2 to 4 pretty dishes, and serve.

VEGAN AMBROSIA

Steps:

• In a large bowl, toss the fruit and coconut until well blended.
• Refrigerate.
• Combine the cornstarch with the lemon juice in a medium saucepan and stir until well blended.
• Place the saucepan over low heat and add the sugar and orange juice.
• Cook, stirring constantly, until the mixture thickens, about 5-10 minutes.
• Remove the saucepan from the stove and allow to cool thoroughly.
• Fold the puréed tofu, orange rind, and poppy seeds into the juice mixture and chill for at least 1 hour.
• Pour the dressing over the fruit immediately before serving.

JAZZY STEAK SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• Rub the steak with 2 tablespoons of olive oil, the Jazzy spice blend, and 1 teaspoon salt. Let marinate in the refrigerator until ready to grill.
• In a medium bowl, toss together the remaining 2 tablespoons olive oil, the garlic, green beans, tomatoes, bell peppers, and remaining teaspoon of salt. Spread the vegetables on the prepared baking sheet and bake for 15 minutes, until the tomatoes are just beginning to burst.
• Add the sliced shallot to a medium bowl. Break up the shallots with your fingers so you are left with individual rings. Sift the cornstarch over the shallots and toss to coat.
• Heat 2 inches (5 cm) of oil in a large skillet until it reaches 350˚F (180˚C).
• Working in batches, fry the shallots for 2 minutes, flipping halfway through, until golden brown. Transfer to a paper towel-lined plate to drain and season with salt.
• Heat a griddle pan over medium-high heat. Sear the steak for 2-3 minutes on each side, depending on thickness, until medium-rare or cooked to your desired temperature. Let rest while you prepare the dressing, then slice.
• Make the dressing: In a medium bowl, mix together the yogurt, sour cream, lemon juice, Jazzy spice blend, mustard. Thin with water if necessary. Season with salt and pepper.
• Assemble the salad: In a large bowl, toss the roasted vegetables with the lettuce. Top with the sliced steak and fried shallots. Drizzle with the dressing. Divide between bowls and serve with more dressing on the side.
• Enjoy!

JAZZY POTATO SALAD

Steps:

• Boil potatoes with the skin on ( in their jackets.).
• While the potatoes are cooking make the following dressing.
• Chop the capers, spring onions and gherkins.
• Crumble the feta cheese.
• Whisk the mayonnaise, cream, vinegar, salt and pepper together well, then stir in the whole grain mustard, chopped capers, chopped spring onions, chopped gherkins and crumbled feta cheese.
• As soon as the potatoes are cooked, skin and cut potatoes into cubes while still hot.
• Once the potatoes are skinned and cut into cubes pour the above dressing over the potatoes, chill until nice and cold.

JAZZY GELATIN

Steps:

• In a large bowl, dissolve gelatin in boiling water. Add ice cubes, oranges, pineapple and orange juice concentrate. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate overnight or until firm. , Just before serving, unmold onto a serving plate. Fill center with grapes and garnish with mint if desired.

WINTER FRUIT SALAD WITH LEMON POPPYSEED DRESSING

Steps:

• In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
• In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat.

FABULOUS FRUIT SALAD

Steps:

• In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.