Best Red White And Blue Berry Green Salad Recipe Bluefoodcom Recipes

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RED, WHITE AND BLUEBERRY SALAD



Red, White and Blueberry Salad image

Put a colorful and tasty spin on a traditional green salad by tossing in jicama, watermelon and blueberries with a creamy yogurt dressing.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 8

Number Of Ingredients 7

1 container (6 oz) Yoplait® Original Key lime pie yogurt
4 teaspoons honey
1/4 teaspoon salt
1/2 jicama, peeled, cut into 1/4-inch slices
1 bag (10 oz) chopped or hearts of romaine lettuce (6 cups)
2 1/2 cups cubes (3/4 inch) seedless watermelon
1 cup fresh blueberries

Steps:

  • In small bowl, mix yogurt, honey and salt; set aside. Cut jicama slices into star shapes using a small (1-inch) star-shaped canapé cutter.
  • In large bowl, toss remaining ingredients. Pour dressing over salad mixture; toss until well coated. Sprinkle jicama stars over top. Serve immediately.

Nutrition Facts : Calories 80, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 11 g, TransFat 0 g

RED, WHITE, AND BLUEBERRY FRUIT SALAD



Red, White, and Blueberry Fruit Salad image

This is an easy, refreshing fruit salad that's been in our family for years. We usually reserve it for patriotic days, but it can be enjoyed all year long.

Provided by JoAnn Cambareri

Categories     Salad     Fruit Salad Recipes     Strawberry Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 5

1 pint strawberries, hulled and quartered
1 pint blueberries
½ cup white sugar
2 tablespoons lemon juice
4 bananas

Steps:

  • Mix the strawberries and blueberries together in a bowl, sprinkle with sugar and lemon juice, and toss lightly. Refrigerate until cold, at least 30 minutes. About 30 minutes before serving, cut the bananas into 3/4-inch thick slices, and toss with the berries.

Nutrition Facts : Calories 139.6 calories, Carbohydrate 35.7 g, Fat 0.5 g, Fiber 3.4 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 1.5 mg, Sugar 26.1 g

RED, WHITE 'N' BLUE SALAD



Red, White 'n' Blue Salad image

Our striking "flag" salad drew plenty of attention at our Independence Day party. The shimmering stripes are formed with distinctive gelatin layers. It makes you want to salute before spooning some up! -Laurie Neverman, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Desserts     Lunch     Side Dishes

Time 30m

Yield 16 servings.

Number Of Ingredients 12

1 package (3 ounces) berry blue gelatin
2 cups boiling water, divided
2-1/2 cups cold water, divided
1 cup fresh blueberries
1 envelope unflavored gelatin
1 cup heavy whipping cream
6 tablespoons sugar
2 cups sour cream
1 teaspoon vanilla extract
1 package (3 ounces) raspberry gelatin
1 cup fresh raspberries
Optional: Whipped topping and additional berries

Steps:

  • Dissolve berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water. Add blueberries. Pour into a 3-qt. serving bowl. Refrigerate until firm, about 1 hour. , In a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute. Add cream and sugar; cook and stir over low heat until dissolved. Cool to room temperature. Whisk in sour cream and vanilla. Spoon over blue layer. Refrigerate until firm., Dissolve raspberry gelatin in remaining hot water; stir in remaining cold water. Add raspberries. Spoon over cream layer. Chill until set. Top with whipped topping and berries if desired.

Nutrition Facts : Calories 179 calories, Fat 11g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 46mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

RED, WHITE AND BLUE SALAD



Red, White and Blue Salad image

This is a colorful salad to impress your family and friends with your special taste for mixing the right foods to enhance a delicious combination of flavors. This recipe was created for the "Category Craze-E Contest! With the sub-category of Start with Salad at a Dinner Party! *NOTE: Now that the contest is over I have substituted blue berries for the peas which was one of the special must use ingredients, as suggested by Jen.

Provided by AcadiaTwo

Categories     Fruit

Time 44m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup olive oil (extra virgin)
3 teaspoons honey
2 teaspoons fresh tarragon (minced)
2 tablespoons apple cider vinegar
1/2 cup walnuts
Pam cooking spray
4 cups Baby Spinach (fresh)
3/4 cup blueberries (fresh)
3 pears (cored and diced)
1 cup strawberry (cleaned and sliced)
1/4 cup blue cheese (crumbled)

Steps:

  • Combine in a cruet olive oil, honey, tarragon & cider vinegar and shake well to mix. (Set aside).
  • Preheat oven to 350 degrees F. In a baking dish cut a piece of baker's parchment paper and line the bottom.
  • Coarse chop walnuts. Place walnuts on top of the parchment paper in a single layer, spray with Pam cooking spray and toast for 10-15 minutes.
  • Shake vinegarette well to mix up again.
  • In a bowl gently mix baby spinach, blueberries, pears, walnuts and strawberries together with vinegarette mixture in cruet.
  • Divide the salad mixture evenly between 6 plates and crumble blue cheese on to each salad.

RED, WHITE AND GREEN SALAD



Red, White and Green Salad image

Make and share this Red, White and Green Salad recipe from Food.com.

Provided by Jennifer Lester Mul

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 head butter or 1 head boston lettuce
12 cherry tomatoes, cut in half
1/4 cup loosely packed cilantro leaf
3 ounces ricotta salata
4 scallions (white parts only) or 4 spring onions, thinly sliced (white parts only)
4 scallions (dark green tops only) or 4 spring onions, thinly sliced (dark green tops only)
1 jalapeno pepper, chopped (seeds removed)
1/4 cup loosely packed cilantro, leaves
2 tablespoons fresh lime juice
1/4 teaspoon coarse salt
1/2 cup extra virgin olive oil

Steps:

  • To make dressing: In a mini-food processor or blender, add scallions, 1 tsp jalapeno pepper, cliantro, lime juice, and salt; pulse to combine. Taste and adjust flavour as necessary.
  • To make salad: Arrange lettuce leaves in bottom of a large serving dish. Add tomatoes, then clinatro leaves, crumble ricotta over the top and sprinkle with scallions. Place avocado in centre. Serve with dressing on the side.

Nutrition Facts : Calories 260.8, Fat 27.2, SaturatedFat 3.8, Sodium 154.4, Carbohydrate 5.1, Fiber 1.6, Sugar 2.3, Protein 1.1

RED WHITE AND BLUE SALAD



Red White and Blue Salad image

Borage make this a beautiful salad adding the Blue. Dill complements the cucumbers and the borage as they have a slight cucumber flavor.

Provided by Rita1652

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

3/4 cup yogurt
1/4 teaspoon course black pepper
1 teaspoon white sugar
1 tablespoon rice wine vinegar
1 teaspoon chopped fresh dill
1/8 teaspoon fresh grated lemon peel
1/4 teaspoon finely grated vidalia onion
salt
2 cucumbers, peeled, seeded and diced
3 fresh tomatoes
10 borage, fresh edible flowers

Steps:

  • Combine all the ingredients except for the tomatoes and flowers. Chill well.
  • Slice tomatoes and arrange them, overlapping, around the edge of a chilled serving platter.
  • Mound the chilled cucumber mixture in the center of the platter, just covering the inner edge of the tomatoes.
  • Place the borage flowers decoratively on the salad just before serving.

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

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

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