Rubys Spicy Red Salad Recipes
RUBY'S SPICY RED SALAD
This is a crunchy vegi salad inspired by Trishie's Chinese-Style Salad Dressing.
Provided by souplover Sue
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Combine the red cabbage, red onions, red peppers, sugar snap peas, green onions, jalapeno peppers, and radishes in a large bowl. Toss well. Sprinkle the strawberries, ramen noodles, and almonds on top of the salad.
Nutrition Facts : Calories 54.7 calories, Carbohydrate 10.2 g, Fat 0.8 g, Fiber 3 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 20.8 mg, Sugar 4.2 g
RUBY'S SPICY RED SALAD
This is a crunchy vegi salad inspired by Trishie's Chinese-Style Salad Dressing.
Provided by souplover Sue
Categories Vegetable Salads
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Combine the red cabbage, red onions, red peppers, sugar snap peas, green onions, jalapeno peppers, and radishes in a large bowl. Toss well. Sprinkle the strawberries, ramen noodles, and almonds on top of the salad.
Nutrition Facts : Calories 54.7 calories, Carbohydrate 10.2 g, Fat 0.8 g, Fiber 3 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 20.8 mg, Sugar 4.2 g
RUBY RED SPINACH SALADS
These fabulous salads blend contrasting flavors deliciously. Pomegranate seeds add vibrant color, a pleasant crunch and a healthy dose of vitamin C. -Veronica Callaghan, Glastonbury, Connecticut
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the first five ingredients. Remove fronds from fennel; set aside for garnish. Cut bulb into thin slices and coarsely chop the slices. In a large bowl, combine the chopped fennel, grapefruit and spinach. Drizzle dressing over salad; toss to coat., Divide salad among four plates; sprinkle cheese and pomegranate seeds over salads. Garnish with fennel fronds.
Nutrition Facts : Calories 132 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 190mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
PETERSONS CORNERS PATRICKS RUBY RED SALAD DRESSING (COPYCAT)
We have a small restaurant here in our area that serves less than superb food at extravagant prices. Yet they have a salad dressing there that is good enough to serve at a 5 star Fine Dining place. I have finally developed a copy cat of this dressing that is pretty close to what they have. Make this a day ahead and whisk it up again prior to serving. This makes 3 pints; I keep two and give one away to one of my friends. The two pints never lasts that long around here...so you may find that you will want to keep all three.
Provided by Chabear01
Categories Salad Dressings
Time 20m
Yield 3 pints
Number Of Ingredients 10
Steps:
- Whisk all ingredients togeather until sugar is dissolved and oil well emulsified with other ingredients.
- Put into 2 pint jars.
- Refrigerate overnight allowing ingredients to marry.
- Take jar of dressing out of refrigerator and allow it to sit for at least 15 to 30 minutes.
- Shake jar well prior to serving over a nice green salad.
Nutrition Facts : Calories 1660.2, Fat 74.6, SaturatedFat 10.2, Sodium 2658, Carbohydrate 250.7, Fiber 7.1, Sugar 212.6, Protein 10.8
RUBY RED SHRIMP SALAD
Adapted from the Dallas Morning News, a quite wonderful and very pretty salad. You can use regular grapefruits and oranges, but the red is SO charming on the plate. I like to use large shrimp, but any size will do.
Provided by Chef Kate
Categories Citrus
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Using a sharp knife, slice the ends from grapefruit and oranges; using a jigsaw motion, remove pith and peel;cut supremes of fruit by cutting in and out of the membranes separating the sections.
- Squeeze the juice from the remaining pulp and ends into a measuring cup. Repeat with all the citrus.
- Use 1/3 cup citrus juice and add olive oil, sweet chile sauce and salt to taste.
- For each salad, use 3 grapefruit sections and 3 or 4 orange sections, depending on the size (reserve unused sections and juice and refrigerate for another use).
- Peel and pit avocado and cut into crescent shaped slices.
- When ready to serve, gently toss the avocado with the shrimp, citrus and dressing. Arrange 2 or 3 lettuce leaves on six salad plates.
- Spoon the salad mixture into the leaves and serve immediately.
- Makes 6 appetizer salads or 4 entree salads.
Nutrition Facts : Calories 430.5, Fat 22.9, SaturatedFat 3.5, Cholesterol 221.7, Sodium 334.7, Carbohydrate 32.4, Fiber 8.5, Sugar 18.8, Protein 27.7
COLOR IT RUBY SALAD
Just looking at this bright red salad cheers me up-and then I get to taste it! For garnish, sprinkle on fresh chives and mild white cheese. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Mix vinegar, mustard, salt and pepper; gradually whisk in oil until blended. Toss with tomatoes, strawberries and beets. Serve immediately.
Nutrition Facts : Calories 98 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 251mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
RUBY FRUIT SALAD
As the lime juice and brown sugar sit together, they create a delicate syrup that's perfect for the fruit salad.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- In a large bowl, stir together sugar and lime juice. Let stand 10 minutes for sugar to dissolve.
- Add plums, grapes, blackberries, blueberries, and mint; toss to combine. Refrigerate up to 1 day. Garnish with mint sprigs, if desired.
Nutrition Facts : Calories 188 g, Fat 1 g, Fiber 6 g, Protein 3 g
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