Crown Jewel Salad Recipe

Be the first to add a review

Crown Jewel Salad Recipe photo by Taste of Home

Crown Jewel Salad Recipe

Be the first to add a review

A raspberry dressing and fruits liven up a package of mixed salad greens in this recipe from our Test Kitchen home economists.

Recommended: Who Knew You Could Do That with Jello?

MAKES:

6-8 servings

TOTAL TIME:

Prep/Total Time: 15 min.

Rate

Comment

Save

Print

VERIFIED BY Taste of Home Test Kitchen

Quick

MAKES:

6-8 servings

TOTAL TIME:

Prep/Total Time: 15 min.

Ingredients

1 cup fresh raspberries
1 package (5 ounces) mixed salad greens
2 medium navel oranges, peeled and sectioned
1 star fruit, sliced
2 kiwifruit, peeled and chopped
DRESSING:
1/3 cup olive oil
1/4 cup sugar
1/4 cup raspberry vinegar
1/2 teaspoon salt
1/2 teaspoon onion powder

Directions

In a small bowl, mash 2 tablespoons raspberries; strain, reserving juice. Place greens on salad plates. Top with the orange sections, star fruit, kiwi and remaining raspberries.
In another bowl, whisk the oil, sugar, vinegar, salt, onion powder and reserved raspberry juice. Drizzle over salads. Serve immediately. Yield: 6-8 servings.

Editor's Note: One medium pomegranate may be substituted for the raspberries. Remove the pomegranate seeds; mash 2 tablespoons of seeds, reserving juice. Use the juice in the salad dressing, and serve the remaining pomegranate seeds in the salad.

Originally published as Crown Jewel Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p12

Nutritional Facts

1 cup: 149 calories, 9g fat (1g saturated fat), 0 cholesterol, 154mg sodium, 17g carbohydrate (13g sugars, 3g fiber), 1g protein.

1 cup fresh raspberries
1 package (5 ounces) mixed salad greens
2 medium navel oranges, peeled and sectioned
1 star fruit, sliced
2 kiwifruit, peeled and chopped
DRESSING:
1/3 cup olive oil
1/4 cup sugar
1/4 cup raspberry vinegar
1/2 teaspoon salt
1/2 teaspoon onion powder

In a small bowl, mash 2 tablespoons raspberries; strain, reserving juice. Place greens on salad plates. Top with the orange sections, star fruit, kiwi and remaining raspberries.
In another bowl, whisk the oil, sugar, vinegar, salt, onion powder and reserved raspberry juice. Drizzle over salads. Serve immediately. Yield: 6-8 servings.

Editor's Note: One medium pomegranate may be substituted for the raspberries. Remove the pomegranate seeds; mash 2 tablespoons of seeds, reserving juice. Use the juice in the salad dressing, and serve the remaining pomegranate seeds in the salad.

Originally published as Crown Jewel Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p12

View Directions