JEWELED FRUIT SALAD
This fresh fruit salad is a mixture of vibrant colors and delightful flavor. The creamy yogurt dressing is a luscious complement. -Pam Lancaster, Willis, Virginia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the yogurt, orange juice, mayonnaise and orange zest. In a large serving bowl, combine the fruit. Serve with dressing.
Nutrition Facts : Calories 84 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 22mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein.
JEWEL SALAD
This colorful salad, inspired by chef Wolfgang Puck's signature recipe, is made with seasonal fruits and vegetables and Stilton, a sharp English cheese. Hachiya persimmons are large, sweet, and acorn shaped; look for soft, ripe fruits from October through February.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 18
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.
JEWELLED HERB & RICE SALAD
If you have time, rinse the rice and soak in a bowl of cold water for half an hour before you start. Soaking rice and other grains improves its digestibility.
Provided by Donal Skehan
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- If you have soaked your rice, drain and give it a final rinse; if not, rinse well in a colander under the cold tap.
- Heat the oil and butter in a saute pan with a lid, add the onions and ras el hanout and fry over a medium heat for 5 minutes until softened. Add the drained rice, carrots and saffron (with its soaking water), then cover with 300ml (1 1/4 cups) cold water.
- Season with salt and pepper, stir and bring to the boil. Cover with the lid, reduce the heat and simmer gently for 12 to 15 minutes, then turn off the heat and leave to stand with the lid on for 5 minutes.
- Fluff up the rice with a fork, stir in the dried fruit, pistachios and herbs and serve.
JEWELLED SALAD
Pomegranate, Crispy Bacon, torn Mozzarella and Rocket with a simple Pomegranate dressing
Provided by fionatheobald
Time 10m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Place Rocket in large bowl, spoon over half of the dressing and lightly toss.
- Place mozzarella pieces over leaves and sprinkle with bacon and pomegranate seeds.
- Drizzle remaining dressing over the top and serve.
JEWELLED COUSCOUS
Serve your grain with cucumber, apricot, peppers, olives and tomatoes then drizzle with lemon-infused oil for a mellow finish
Provided by Good Food team
Categories Dinner, Side dish
Time 12m
Number Of Ingredients 9
Steps:
- Place the couscous in a bowl and cover with 700ml boiling water. Cover with cling film and leave for 10 mins, until all the liquid has been absorbed.
- Pour over the oil and some seasoning, mix and fluff up the couscous with a fork.
- Gently stir through the remaining ingredients and serve.
Nutrition Facts : Calories 249 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
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