Best 3 Color It Ruby Salad Recipes

Calling all salad enthusiasts and health-conscious foodies! Get ready to embark on a culinary journey with our Ruby Salad extravaganza. This vibrant and refreshing salad is not just a feast for the eyes but also a delightful treat for your palate. Originating in the heart of California, this salad draws inspiration from the state's abundant and diverse produce. Featuring an array of colorful fruits, crunchy vegetables, and a tangy dressing, the Ruby Salad is a symphony of flavors and textures that will leave you craving for more. In this article, we present you with three tempting variations of the classic Ruby Salad, each offering a unique twist on this refreshing dish. From the Ruby Salad with Grilled Chicken, perfect for a wholesome lunch or dinner, to the Ruby Salad with Quinoa, a vegan and protein-packed option, and the Ruby Salad with Avocado Dressing, a creamy and flavorful delight, we have something for every taste and dietary preference. So, gather your ingredients, put on your apron, and let's dive into the world of Ruby Salads!

Check out the recipes below so you can choose the best recipe for yourself!

RIBBON SALAD WITH ORANGE VINAIGRETTE

Ribbon Salad with Orange Vinaigrette image

Zucchini, cucumbers and carrots are peeled into "ribbons" for this citrusy salad. We like to serve it for parties and special occasions. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

1 medium zucchini
1 medium cucumber
1 medium carrot
3 medium oranges
3 cups fresh baby spinach
4 green onions, finely chopped
1/2 cup chopped walnuts
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup golden raisins, optional
VINAIGRETTE:
1/4 cup olive oil
4 teaspoons white wine vinegar
1 tablespoon finely chopped green onion
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Using a vegetable peeler, shave zucchini, cucumber and carrot lengthwise into very thin strips., Finely grate enough zest from oranges to measure 2 tablespoons. Cut 1 orange crosswise in half; squeeze juice from orange to measure 1/2 cup. Reserve zest and juice for vinaigrette. Cut a thin slice from the top and bottom of remaining oranges; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit., In a large bowl, combine spinach, orange sections, green onions, walnuts, salt, pepper and, if desired, raisins. Add vegetable ribbons; gently toss to combine. In a small bowl, combine vinaigrette ingredients. Add reserved orange zest and juice; whisk until blended. Drizzle half of the vinaigrette over salad; toss to coat. Serve with remaining vinaigrette.

Nutrition Facts : Calories 162 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

BLUEBERRY ROMAINE SALAD

Blueberry Romaine Salad image

I love to bring this delicious salad to school gatherings. The homemade dressing couldn't be simpler, so I whip it up in advance and just give it a quick toss with the other ingredients when I get to any event. -Kris Bristol, Charlotte, Michigan

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1/3 cup white vinegar
1/4 cup sugar
1 tablespoon chopped red onion
2 teaspoons poppy seeds
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Dash Worcestershire sauce
1 cup canola oil
SALAD:
1 package (10 ounces) hearts of romaine salad mix
1 cup unsalted cashews
1 cup shredded Swiss cheese
1 cup fresh blueberries

Steps:

In a small bowl, whisk the first eight ingredients. Gradually whisk in oil. In a large bowl, combine salad ingredients. To serve, pour dressing over salad; toss to coat.

Nutrition Facts : Calories 443 calories, Fat 40g fat (6g saturated fat), Cholesterol 12mg cholesterol, Sodium 195mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 2g fiber), Protein 7g protein.

RUBY RASPBERRY SLAW

Ruby Raspberry Slaw image

Give ordinary coleslaw a "berry" tangy twist. It's sure to get raves at your next picnic or potluck. -Deborah Biggs, Omaha, Nebraska

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

2 cups shredded red cabbage
2 cups shredded cabbage
1 cup shredded carrots
1/4 cup prepared raspberry vinaigrette
3 tablespoons mayonnaise
1/4 teaspoon pepper
1/2 cup fresh raspberries

Steps:

In a large bowl, combine cabbage and carrots. In a small bowl, whisk vinaigrette, mayonnaise and pepper until blended. Add to cabbage mixture; toss to coat. Refrigerate, covered, 10 minutes. Top with raspberries.

Nutrition Facts : Calories 122 calories, Fat 11g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 144mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

Tips for Making the Ruby Salad:

Use fresh, ripe fruits and vegetables for the best flavor and texture. Don't be afraid to experiment with different fruits and veggies - the possibilities are endless!
If you're short on time, you can use pre-cut fruit and vegetables from the grocery store. Just be sure to wash them thoroughly before using.
To make the salad dressing, you can use either red wine vinegar or balsamic vinegar. If you like a sweeter dressing, you can add a little honey or maple syrup.
For a more vibrant color, use a variety of red and pink fruits and vegetables, such as raspberries, strawberries, watermelon, and beets.
If you're making the salad ahead of time, store it in the fridge for up to 24 hours. Just be sure to drain any excess liquid before serving.

Conclusion:

The Ruby Salad is a beautiful and delicious salad that is perfect for any occasion. It's easy to make and can be tailored to your own personal taste. So next time you're looking for a refreshing and healthy salad, give the Ruby Salad a try!