Best Jewel Salad Recipes

JEWEL'S OLD-FASHIONED POTATO SALAD

Steps:

• 1. Place 4 cups of water in a 4 quart (thick bottomed) pan on medium/ high heat. Bring to boil and drop chunks of potatoes in water (make sure water covers potato chunks). Lower heat to medium/ low, cook until tender, about 10 minutes.
• 2. MEANWHILE: Combine mayonnaise, mustard,vinegar and sugar in medium bowl. Set aside.
• 3. Drain potatoes and rinse under cold water.
• 4. Add celery,radishes,cucumber and onion to mayonnaise mixture - toss. Add potatoes, toss gently. Season with salt and pepper to taste. Smooth slightly across top;add sliced eggs across top of potato salad. Sprinkle a dusting of Paprika over top. Chill and serve. Any left overs can be stored chilled in a closed container for 3-4 days. It never last that long, storing is my least concern.

CROWN JEWEL SALAD

Steps:

• 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.

JEWEL SALAD

Steps:

• Place each variety of chopped fruit and vegetables in a separate bowl. In a small bowl whisk together 3 tablespoons olive oil, lemon juice, 1 teaspoon Dijon mustard, orange juice, salt, pepper, and pinch of sugar to combine. Divide dressing between pomegranates, prunes, clementines, and apples. Toss dressing with each fruit, keeping separate.
• In another small bowl, whisk sherry vinegar, canola oil, 1 tablespoon olive oil, 1/2 teaspoon Dijon mustard, salt, pepper, pinch sugar, and the Stilton to combine. Divide dressing between fennel, celery and radicchio. Toss dressing with each vegetable, keeping separate.
• Spread a bed of dressed fennel on a large platter. Add additional layers, alternating ingredients as you wish, and gradually build up the salad in a vertical mound. Sprinkle with additional pomegranate seeds, walnuts, and crumbled Stilton, if desired. Serve immediately.

COLLEEN'S JEWEL OF A SALAD

Steps:

• In a large salad bowl, gently mix together the baby greens, pecans, berries, and blue cheese. Toss with balsamic vinaigrette.

CRANBERRY JEWEL SALAD

Steps:

• Place cranberry sauce in refrigerator overnight; it must be cold.
• Dissolve Jell-O in boiling water; put in refrigerator.
• Open cranberries; dice into bite size cubes; put back in refrigerator.
• Mix cream cheese, sugar, lemon juice, and salt together with a mixer until smooth and creamy.
• Stir in pineapple, banana, and cooled Jell-O.
• Fold in Cool Whip.
• Fold in cranberry chunks.
• Pour into pan and chill overnight.
• Cut into squares and serve on a lettuce leaf, or put into a mold. I have seen nuts put into this, and one recipe froze this.