Best Red White And Blue Ambrosia Recipes

RED, WHITE AND BLUE SALAD

Red, White and Blue Salad image

Provided by Giada De Laurentiis

Time 45m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1/4 cup champagne vinegar
1/4 cup water
1 tablespoon sugar
1 teaspoon kosher salt
1/2 English cucumber, peeled and diced (about 1 cup)
3 tablespoons extra-virgin olive oil
1 tablespoon champagne vinegar
1 teaspoon whole-grain mustard
1/2 teaspoon kosher salt
1 1/2 cups red grapes, halved
1 cup blueberries
2 heads radicchio, chopped
1 curly endive or frisee, chopped
1/2 cup crumbled gorgonzola picante
1/2 cup chopped roasted and salted pistachios

Steps:

For the quick pickle: In a small saucepan over medium heat, combine the vinegar, water, sugar and salt and bring to a simmer. Remove from the heat and allow to cool for 5 minutes.
In a small bowl, pour the brine over the cucumbers and allow to sit at room temperature for 30 minutes.
For the salad: In a large bowl, whisk together the oil, vinegar, mustard and salt. Add the grapes, blueberries, radicchio and endive and toss well to coat. Drain the cucumbers and add them to the bowl along with the gorgonzola picante and pistachios. Toss one last time and serve.

RED, WHITE, AND BLUE SALAD

Red, White, and Blue Salad image

Use the lovely color and texture of red leaf lettuce as the base for this light, fruity salad. Any combination of fruit will work, or use the recommended fruit for your summer holiday parties!

Provided by Bibi

Time 15m

Yield 6

Number Of Ingredients 10

Ingredients

¼ cup extra virgin olive oil
¼ cup strawberry preserves
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
¼ teaspoon sea salt, or to taste
1 head red leaf lettuce
1 cup sliced strawberries
1 cup blueberries
¼ cup crumbled feta cheese
2 tablespoons sliced almonds

Steps:

Combine olive oil, preserves, white wine vinegar, Dijon mustard, and sea salt in the bowl of a small food processor. Pulse several times, until dressing is combined. Pour into a serving container and set aside.
Wash lettuce and dry in a salad spinner. Use some of the outer, larger leaves to line a medium salad bowl, with the red color of the leaves to the outside of the bowl.
Tear remaining lettuce leaves and add to the bed of whole leaves. Arrange strawberries, blueberries, and feta cheese crumbles on top of the torn lettuce. Sprinkle with sliced almonds and drizzle with strawberry vinaigrette. Refrigerate any remaining dressing in a sealed container, up to 5 days.

Nutrition Facts : Calories 174 calories, Carbohydrate 15.9 g, Cholesterol 5.6 mg, Fat 11.8 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 2.3 g, Sodium 172.4 mg, Sugar 12.7 g