Jazzy Fruit Salad Recipes

FABULOUS FRUIT SALAD

Fabulous Fruit Salad image

An easy, quick, and holiday-worthy fruit salad that is easily doubled.

Provided by Tracy Fall

Categories Salad Fruit Salad Recipes Cranberry Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1 red apple, cored and chopped
1 Granny Smith apple, cored and chopped
1 nectarine, pitted and sliced
2 stalks celery, chopped
½ cup dried cranberries
½ cup chopped walnuts
1 (8 ounce) container nonfat lemon yogurt

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.

Nutrition Facts : Calories 242.9 calories, Carbohydrate 37.4 g, Cholesterol 0.9 mg, Fat 9.8 g, Fiber 4.1 g, Protein 5.8 g, SaturatedFat 1 g, Sodium 55.3 mg, Sugar 30 g

JAZZY POTATO SALAD

Jazzy Potato Salad image

This recipe I put together myself as I have children who refuse to eat anything that is white example ( potatoes, pasta, rice, white bread) this drives me dilly so I pulled everything out of the grocery cupboard and came up with this.To say the lest my children love this potato salad I make it often if we have a barbecue which we call a braai in Africa,our friends come to, they all have complimented me on this salad saying that it is absoultely delicous.

Provided by JeanineD 2

Categories Potato

Time 30m

Yield 1 large bowl, 8 serving(s)

Number Of Ingredients 10

Ingredients

12 medium potatoes
3/4 cup sour cream
3/4 cup mayonnaise
2 tablespoons white vinegar
salt & freshly ground black pepper
25 ml whole grain mustard
150 ml pickled capers
150 ml spring onions
150 ml sour gherkins
300 ml feta cheese

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.

Nutrition Facts : Calories 445.2, Fat 17.3, SaturatedFat 7.5, Cholesterol 36.1, Sodium 485.2, Carbohydrate 63.8, Fiber 7.3, Sugar 5.2, Protein 10.9

JAZZY STEAK SALAD RECIPE BY TASTY

Jazzy Steak Salad Recipe by Tasty image

Here's what you need: skirt steak, olive oil, McCormick® Jazzy Spice Blend, kosher salt, garlic, green beans, grape tomato, yellow bell peppers, large shallot, cornstarch, canola oil, red leaf lettuce, whole greek yogurt, sour cream, fresh lemon juice, McCormick® Jazzy Spice Blend, dijon mustard, cold water, kosher salt, freshly ground black pepper

Provided by Tasty

Yield 6 servings

Number Of Ingredients 20

Ingredients

1 lb skirt steak
¼ cup olive oil, divided
1 tablespoon McCormick® Jazzy Spice Blend
2 teaspoons kosher salt, divided, plus more to taste
6 cloves garlic, thinly sliced
12 oz green beans
2 cups grape tomato
2 yellow bell peppers, seeded cut into 1 in (2 1/2 cm) wide strips
1 large shallot, thinly sliced
3 tablespoons cornstarch
canola oil, for frying
1 head red leaf lettuce, chopped
½ cup whole greek yogurt
¼ cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon McCormick® Jazzy Spice Blend
1 teaspoon dijon mustard
1 tablespoon cold water, if necessary
1 teaspoon kosher salt
freshly ground black pepper, to taste

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!

Nutrition Facts : Calories 373 calories, Carbohydrate 20 grams, Fat 21 grams, Fiber 4 grams, Protein 26 grams, Sugar 10 grams

JAZZY FRUIT SALAD

Jazzy Fruit Salad image

Fruit salad is one of my go to favorites to take to summer events. Light fresh and easy, you can always please a crowd. The color contrast between the tropical fruits and the bright berries will be an eye-catcher with the addition of ginger, lime and mint giving it jazzy finish that everyone will remember. Feel free to do substitutions with like fruits, such as swapping the mango with papaya.

Provided by justcallmetoni

Categories Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 pineapple, cut into bite sized pieces
1 large mango, cut into bite sized pieces
1 1/2 cups baby green grapes
1 quart fresh strawberries, halved
1 cup fresh blackberries
2 tablespoons fresh lime juice
1 1/2 teaspoons gingerroot, finely minced
2 teaspoons of fresh mint, finely chopped

Steps:

Combine the pineapple, mango and grapes and toss with the lime juice, ginger and mint.
Gently toss in the strawberries and blackberries.
Chill for 2 hours before serving.

Nutrition Facts : Calories 101.4, Fat 0.5, SaturatedFat 0.1, Sodium 3, Carbohydrate 25.8, Fiber 4.1, Sugar 19, Protein 1.5

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