Crown Jewel Salad Recipe
Crown Jewel Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
A raspberry dressing and fruits liven up a package of mixed salad greens in this recipe from our Test Kitchen home economists.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
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
  1. 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.
  2. 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

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