Ruby Tuesday, Inc. is a leading company in the bar-and-grill category of the U.S. casual dining restaurant industry. From its original location in Knoxville, Tennessee, the Ruby Tuesday chain has grown to more than 700 units in about 40 states primarily in the Southeast, Northeast, Mid-Atlantic, and Midwest. Nearly 500 of the outlets are company owned with the remainder being franchised. Entrees, ranging in price from $6.49 to $16.99, include ribs, chicken, steak, seafood, pasta, burgers, and sandwiches, and the menu also features soups, a salad bar, and desserts. The restaurants also offer food for carry-out via the company's "curb-side to-go" initiative. Ruby Tuesday's relatively small but expanding international operations include about three dozen franchised restaurants in about a dozen countries.

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Salad Bar Deli Salad Recipes



APPLE SALAD
Ruby Tuesday Restaurant Copycat Recipe

1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup granulated sugar
1 1/2 teaspoons lemon juice
1 Granny Smith apple, diced
1 gala or Fuji apple, diced
1/2 cup dried cranberries
1/3 cup chopped pecans
1/4 cup minced celery

Combine sour cream, mayonnaise, sugar, and lemon juice in a medium bowl and whisk
until sugar has dissolved. Add remaining ingredients and stir. Store the salad in a sealed container in your refrigerator for 3 to 4 hours before serving. Makes 1 quart (6 servings).

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RED POTATO SALAD
Ruby Tuesday Restaurant Copycat Recipe

1 pound red potatoes
1/2 cup green peppers,chopped
1/2 cup raw onions, chopped
1 large hard boiled egg
1 teaspoon dried dill weed
1 teaspoon celery seed
1 teaspoon salt
2 teaspoons dried parsley
1 cup sour cream
6 tablespoons Kraft Peppercorn Ranch Dressing
3 tablespoons pickle relish

Wash potatoes and leave skin on, Cut into cubes and boil till tender. Rinse and then put potatoes in a bowl in the refrigerator for two hours. Chop onions and peppers, eggs and add to potatoes. Mix sour cream, peppercorn ranch, relish and spices in a separate bowl till creamy and then pour over potato mixture and mix well. Put in Fridge for at least an hour to chill. Even better the second day. Serves 6.

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TOMATO BASIL SALAD
Ruby Tuesdays Restaurant Copycat Recipe

1/8 cup low sodium mozzarella
7 cherry tomatoes halved or quartered
1 fresh basil leaf
1 tablespoon Kraft Balsamic Vinaigrette

Combine ingredients and refrigerate for an hour. I like to put mine in a bag so I can turn it like a marinade. Makes 1 serving.


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CORN SALAD
Ruby Tuesday Restaurant Copycat Recipe

Salad:
6 cups tomatoes, diced
1 gallon corn
1 1/2 cups green bell peppers, diced
1 1/2 cups red bell peppers, diced
2/3 cup Jalapeno peppers, deseeded, diced

Dressing:
1 1/2 cup vegetable oil
1/2 cup lemon juice
3/4 cup fresh cilantro, chopped fine
1 tablespoon ground cumin
1 tablespoon salt
1 1/2 teaspoon black pepper

Mix the first 5 ingredients. Prepare dressing, add to vegetables and toss to coat. Serve chilled. Makes 20 servings.

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CREAMY PASTA SALAD
Ruby Tuesday Restaurant Copycat Recipe

1 pound corkscrew macaroni
1 to 1 1/2 cup mayonnaise (depending on how creamy you like it)
1/2 pound cubed ham, any style you like
1 (15 oz.) can baby peas

Cook pasta according to directions on the bag or box. Drain and rinse with cold water.
Pour into a medium sized mixing bowl. Add the mayo, ham, and peas. Mix well. Allow to cool completely in refrigerator and serve.

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