Jewel Salad Recipes

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.

CROWN JEWEL SALAD

Steps:

• In a small bowl, mash 2 tablespoons raspberries; strain, reserving juice. Place greens on salad plates. Top with the orange sections, star fruit, kiwi and remaining raspberries. , In another bowl, whisk the oil, sugar, vinegar, salt, onion powder and reserved raspberry juice. Drizzle over salads. Serve immediately.

COLLEEN'S JEWEL OF A SALAD

Steps:

• In a large salad bowl, gently mix together the baby greens, pecans, berries, and blue cheese. Toss with balsamic vinaigrette.

SHRIMP AND CRAB SEAFOOD SALAD

Steps:

• Bring a large pot of water to a boil. Add shrimp and 2 tablespoons lemon juice; cook until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.
• Transfer shrimp to a bowl of ice water to stop the cooking process. Drain and pat dry with paper towels.
• Combine celery, mayonnaise, 1/3 cup plus 1 tablespoon red onion, dill, remaining 4 teaspoons lemon juice, seafood seasoning, salt, and pepper in a large bowl.
• Dice shrimp and crab. Add to the mayonnaise mixture and gently stir to coat. Refrigerate for 2 hours before serving.