Ruby Apple Salad Recipes

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RUBY APPLE SALAD



Ruby Apple Salad image

This is a pretty salad and tastes good, too. There are 22 apple growers in the county where I live, so I have plenty of fresh apples to use for cooking. Years ago, there used to be local apple contests that my two children and I would enter. One year we made a clean sweep of the awards - and I believe this recipe was one of the winners!

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 6-8 servings.

Number Of Ingredients 6

1 package (3 ounces) cherry gelatin
2 tablespoons red-hot candies
1-3/4 cups boiling water
1-1/2 to 2 cups chopped apples
1/2 cup chopped celery
1/2 cup chopped walnuts

Steps:

  • In a bowl, stir gelatin and candies in boiling water until dissolved. Chill until partially set. Fold in apples, celery and walnuts. Pour into a 1-qt. serving bowl. Chill until firm, at least 4 hours.

Nutrition Facts :

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

RUBY RED BEET & APPLE SALAD



Ruby Red Beet & Apple Salad image

Because I grow beets I eat them a lot. This is among my favorite recipes. One heads-up: The beets usually turn the apples pinkish-red (maybe your fingers, too). - Kathy Rairigh, Milford, Indiana

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 12 servings.

Number Of Ingredients 12

2-1/2 pounds fresh beets (about 8 medium)
2 medium apples, peeled and chopped
1 cup chopped fresh kale
1 cup chopped red cabbage
1 cup shredded carrots
1/2 cup chopped onion
1/2 cup cider vinegar
1/3 cup olive oil
2 tablespoons honey
1 teaspoon salt
3/4 teaspoon curry powder
1/8 teaspoon each ground ginger, garlic powder and pepper

Steps:

  • Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 30-60 minutes or until tender. Remove from the water; cool., Peel beets and cut into 1/2-in. cubes. In a large bowl, combine the apples, kale, cabbage, carrots, onion and beets., In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat. Refrigerate, covered, for at least 4 hours or until chilled, stirring occasionally.

Nutrition Facts : Calories 127 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 279mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

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