Best Red White And Blue Salad Recipes

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RED, WHITE, AND BLUE POTATO SALAD



Red, White, and Blue Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield about 4 servings

Number Of Ingredients 18

4 sprigs fresh thyme
3 sprigs fresh flat-leaf parsley
1 sprig fresh rosemary
1 bay leaf
1 cup dry white wine
2 cloves garlic, smashed
1/2 pound small, red-skinned potatoes, such as red thumb, scrubbed
1/2 pound small, white-skinned waxy-style potatoes, such as German butterball, scrubbed
1/2 pound small, blue-potatoes, such as Peruvian fingerling, scrubbed
1 tablespoon kosher salt
2 stalks celery, thinly sliced
1/4 cup white wine vinegar
1 tablespoon whole-grain mustard
2 teaspoons kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
2 tablespoons minced flat-leaf parsley
2 scallions (white and green), thinly sliced

Steps:

  • To make the potatoes: Tie the thyme, parsley, rosemary, and bay leaf together with a piece of kitchen twine. Put the bundle in a medium saucepan along with the wine and garlic. Slice the potatoes into 1/4-inch-thick rounds and add to the saucepan. Add cold water to cover by 1 inch and the salt. Bring to a boil over medium-high heat. Adjust the heat to maintain a gentle simmer, and cook until the potatoes are tender but not mushy, about 5 minutes. Drain the potatoes, and discard the herb bundle.
  • Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, salt, and season with pepper, to taste. Gradually whisk in the oil to make a smooth dressing.
  • Add the warm potatoes to the dressing and toss very gently to combine, taking care not to break up the potatoes. Add the celery and set aside to cool.
  • When ready to serve, carefully fold in the parsley and scallions. Serve.
  • Copyright 2001 Television Food Network, G.P. All rights reserved

RED, WHITE, AND BLUE POTATO SALAD



Red, White, and Blue Potato Salad image

Provided by Rick Browne

Categories     Cheese     Mustard     Pepper     Potato     Vegetable     Appetizer     Side     Fourth of July     Vegetarian     High Fiber     Summer     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 8 cups

Number Of Ingredients 14

1 cup chopped green onions, divided
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white wine vinegar
4 teaspoons Dijon mustard
2 teaspoons sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 pound unpeeled small or baby red-skinned potatoes
1 pound small purple or blue potatoes, peeled
1 pound unpeeled small white creamer or White Rose potatoes
2 cups cooked fresh peas, or one 10-ounce package frozen, thawed
1 1/2 cups crumbled blue cheese (about 6 ounces)
Paprika

Steps:

  • Whisk 1/2 cup green onions and next 7 ingredients in medium bowl. Cover and chill dressing.
  • Do ahead: Can be made 1 day ahead. Keep chilled.
  • Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature.
  • Cut potatoes into 1/2-inch-thick slices and place in large bowl. Add dressing, peas, and blue cheese; toss gently. Cover and chill at least 2 hours and up to 1 day.
  • Sprinkle potato salad with paprika and remaining 1/2 cup green onions.

RED, WHITE, AND BLUE (BERRY) GREEN SALAD



Red, White, and Blue (Berry) Green Salad image

This recipe is more about assembly than actual cooking. (I mostly wanted to post my pics, which are pretty!) I had store-bought Romaine and Aerogarden -grown mixed greens, as well as strawberries and blueberries, needing to be eaten, so I made this salad (a variation of the usual strawberry-feta salads). I also put Recipe#49956 on it, but any bottled raspberry vinegrette will work. Also, it would be good with sliced chicken, avocado, onion, etc on top, or made with spinach. Feel free to enjoy it on the 4th, or any day!

Provided by Belinda in Austin

Categories     Strawberry

Time 5m

Yield 1 salad, 1 serving(s)

Number Of Ingredients 6

2 cups mixed salad greens
1/4 cup crumbled feta cheese
2 tablespoons candied or toasted walnuts
4 strawberries, sliced
1/4 cup blueberries
raspberry vinaigrette dressing

Steps:

  • Lay the greens on the plate.
  • Pile the feta and walnuts in the middle of the greens.
  • Scatter the strawberries and blueberries on top.
  • Serve with the dressing on the side, and not until ready to eat (it wilts the salad).
  • Enjoy!

Nutrition Facts : Calories 229.6, Fat 17.6, SaturatedFat 6.5, Cholesterol 33.4, Sodium 419.6, Carbohydrate 12.6, Fiber 2.8, Sugar 7.9, Protein 8.1

RED, WHITE AND BLUE SUMMER SALAD



Red, White and Blue Summer Salad image

Caprese and fresh fruit always remind me of summer. In this salad, I combine traditional Caprese flavors with summer blueberries and peaches. I also add prosciutto for saltiness, creating a balanced, flavor-packed side dish. —Emily Falke, Santa Barbara, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings.

Number Of Ingredients 16

2/3 cup extra virgin olive oil
1/2 cup julienned fresh basil
1/3 cup white balsamic vinegar
1/4 cup julienned fresh mint leaves
2 garlic cloves, minced
2 teaspoons Dijon mustard
1 teaspoon sea salt
1 teaspoon sugar
1 teaspoon pepper
2 cups cherry tomatoes
8 cups fresh arugula
1 carton (8 ounces) fresh mozzarella cheese pearls, drained
2 medium peaches, sliced
2 cups fresh blueberries
6 ounces thinly sliced prosciutto, julienned
Additional mint leaves

Steps:

  • In a small bowl, whisk the first 9 ingredients. Add tomatoes; let stand while preparing salad., In a large bowl, combine arugula, mozzarella, peach slices, blueberries and prosciutto. Pour tomato mixture over top; toss to coat. Garnish with additional mint leaves. Serve immediately.

Nutrition Facts : Calories 233 calories, Fat 18g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 486mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein.

RED, WHITE AND BLUE SALAD



Red, White and Blue Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

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

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

RED, WHITE AND BLUE POTATO SALAD



Red, White and Blue Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

One 28-ounce mixed bag baby red skinned, Yukon and purple potatoes, halved or quartered
3 tablespoons white wine vinegar
Kosher salt
1 teaspoon Dijon mustard
Freshly ground black pepper
1/4 teaspoon sugar
1/4 cup extra-virgin olive oil
One 14-ounce can hearts of palm, sliced lengthwise into thin strips
1/2 cup sliced, drained, jarred piquillo peppers
2 scallions, sliced

Steps:

  • Put the potatoes in a medium pot and cover with cold water. Add 1 tablespoon of the vinegar and 1 tablespoon salt. Bring to a boil over medium-high heat and continue to boil until tender, about 15 minutes. Drain well and cool. Whisk the remaining 2 tablespoons vinegar with the Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper and the sugar in a small bowl. Pour in the olive oil and whisk until combined. Spread the potatoes in a single layer on a large serving plate and top with the pieces of hearts of palm. Scatter the piquillo peppers over top and drizzle with the dressing. Sprinkle with the scallion and salt and pepper to taste.

RED, WHITE AND BLUE POTATO SALAD



Red, White and Blue Potato Salad image

You'll be the star of the party with this yummy, crunchy potato salad that's perfect for any Fourth of July celebration.

Provided by aack

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 5

1 pound medium purple potatoes, scrubbed
2 bunches red radishes, trimmed and diced
½ white onion, diced
½ cup crumbled blue cheese
3 tablespoons mayonnaise

Steps:

  • Bring a large pot of salted water to a boil; add potatoes and cook until tender, about 15 minutes. Drain, cool and dice the potatoes.
  • Combine the potatoes, radishes, onion, blue cheese and mayonnaise in a large bowl; mix until the mayonnaise evenly coats the ingredients.

Nutrition Facts : Calories 153.6 calories, Carbohydrate 15.6 g, Cholesterol 11.1 mg, Fat 8.7 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 2.9 g, Sodium 207.4 mg, Sugar 1.5 g

RED, WHITE AND BLUE SLAW SALAD



Red, White and Blue Slaw Salad image

Once you taste this you will never go back to the 'old' way of making coleslaw!

Provided by Marcy

Categories     Salad     Coleslaw Recipes     No Mayo

Time 25m

Yield 6

Number Of Ingredients 5

12 slices bacon
6 cups shredded cabbage
1 cup cole slaw dressing
½ cup blue cheese, crumbled
1 cup cherry tomatoes, halved

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
  • In a large bowl, combine the bacon, cabbage and dressing. Mix well. Sprinkle with halved cherry tomatoes and blue cheese. Refrigerate and serve chilled.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 15.1 g, Cholesterol 41.9 mg, Fat 23 g, Fiber 2 g, Protein 10.3 g, SaturatedFat 6.7 g, Sodium 901.9 mg, Sugar 10.3 g

RED, WHITE AND BLUE PRETZEL SALAD



Red, White and Blue Pretzel Salad image

Provided by Food Network

Categories     dessert

Time 3h35m

Yield 6 servings

Number Of Ingredients 9

2 cups crushed pretzels
4 tablespoons (1/2 stick) unsalted butter, melted
3 tablespoons granulated sugar
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container frozen whipped topping, plus more for garnish
3/4 cup powdered sugar
1 (6-ounce) box blueberry Jell-O
1 pint each fresh blueberries, raspberries, and blackberries
1 (8-ounce) can crushed pineapple

Steps:

  • Preheat oven to 375 degrees F.
  • In a large bowl, mix the crushed pretzels, melted butter, and granulated sugar. Evenly spread the mixture on a baking sheet. Bake for about 10 minutes or until golden brown. Allow to cool.
  • Divide the pretzel mixture among 6 mini trifle dishes and flatten in an even layer.
  • In a medium bowl, beat the cream cheese, whipped topping, and powdered sugar until completely smooth. Divide among the mini trifle dishes (on top of the pretzel layer) and spread with the back of a spoon.
  • In a medium bowl, dissolve the Jell-O in 2 cups of boiling water. Allow to slightly cool. Stir in the fresh berries and crushed pineapple. Divide among the mini trifle dishes (on top of the cream layer) and spread evenly. Allow to chill in the fridge, covered with plastic wrap, until set, about 3 hours. Garnish with a dollop of whipped topping. Enjoy!

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.

ALL AMERICAN RED, WHITE, AND BLUE POTATO SALAD



All American Red, White, and Blue Potato Salad image

I have been trying potato salads with blue cheese for a few years. I adjusted the ingredients to our family's tastes.

Provided by Lynn Clay

Categories     Potato Salads

Time 45m

Number Of Ingredients 9

2 2/3 lb unpeeled red skinned potatoes, cut into 1 1/2 inch cubes
1/2-2/3 c mayonnaise, regular or non-far
1/4 -1/3 c sour cream, regular or nonfat
1/2 tsp salt
1/2 tsp pepper
1 Tbsp apple cider vinegar
4-6 slice bacon, chopped finely and fried until crisp
6 green onions, sliced thinly, green parts only
4 oz blue cheese, crumbled

Steps:

  • 1. Cook potatoes in water until tender. Drain off the water.
  • 2. Mix up mayonnaise, sour cream, salt, pepper, vinegar in a large bowl.
  • 3. Add the potatoes, bacon, green onions and mix up. Next add the blue cheese and combine gently.
  • 4. This can be eaten immediately or refrigerated until later.

PATRIOTIC RED, WHITE, AND BLUE FRUIT SALAD



Patriotic Red, White, and Blue Fruit Salad image

A fun and easy summertime treat that is also patriotic.

Provided by Jenny Miller

Categories     Salad     Fruit Salad Recipes     Blueberry Salad Recipes

Time 5m

Yield 4

Number Of Ingredients 4

1 pint blueberries
6 ounces fresh raspberries
6 ounces fresh blackberries
½ cup miniature marshmallows

Steps:

  • Combine blueberries, raspberries, and blackberries in a bowl. Mix berries gently. Add marshmallows on top or mix in with fruit. Refrigerate until serving.

Nutrition Facts : Calories 108.2 calories, Carbohydrate 26 g, Fat 0.7 g, Fiber 7 g, Protein 1.6 g, Sodium 9.1 mg, Sugar 15.8 g

RED WHITE AND BLUE CHICKEN SALAD BY EDDIE



RED WHITE AND BLUE CHICKEN SALAD BY EDDIE image

What a refreshing twist on a chicken salad recipe. It's sweet, savory and has a little tang. The mixture of flavors and textures is amazing. I tried this on a croissant and it was delicious. This will be great for a summer cookout. The hardest part is waiting for the chicken to cook!

Provided by Eddie Jordan

Categories     Meat Appetizers

Number Of Ingredients 9

3 chicken breasts grilled and shredded
1 c mayonnaise
1/2 c Italian salad dressing
1 stalk(s) celery diced
1 stem of green onion diced
1 c dried cranberries
1 c dried blueberries
1/2 c apples chopped (granny smith is best)
salt to taste

Steps:

  • 1. Grill or pan fry chicken and shred with a fork.
  • 2. Add chopped onion, chopped celery, and chopped apples.
  • 3. Mix in a large bowl add cranberries and blueberries.
  • 4. Mix all the ingredients until well blended.Chill for 3 hours or overnight. Spread on bread for sandwiches.

RED, WHITE AND BLUE COLE SLAW SALAD



Red, White and Blue Cole Slaw Salad image

Make and share this Red, White and Blue Cole Slaw Salad recipe from Food.com.

Provided by shawnajean

Categories     < 15 Mins

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

12 slices bacon
6 cups cabbage, shredded
1 cup coleslaw dressing
1/2 cup blue cheese, crumbled
1 cup cherry tomatoes, halved

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
  • In a large bowl, combine the bacon, cabbage and dressing. Mix well. Sprinkle with halved cherry tomatoes and blue cheese. Refrigerate and serve chilled.

Nutrition Facts : Calories 431.1, Fat 37.7, SaturatedFat 11, Cholesterol 50.1, Sodium 844.2, Carbohydrate 15.4, Fiber 1.9, Sugar 11.6, Protein 9.3

RED, WHITE AND BLUE POTATO SALAD



Red, White and Blue Potato Salad image

I got this recipe off a combination package of Yukon Gold, Purple and Red potatoes. A great potato salad for July 4th. I've also substituted feta cheese for the blue cheese. The red, white and blue colors show up more if you don't peel the potatoes.

Provided by moko7

Categories     < 4 Hours

Time 2h20m

Yield 4-6 cups

Number Of Ingredients 10

2 lbs small potatoes
3/4 cup chopped green onion, divided
2/3 cup sour cream
1/3 cup mayonnaise
3 tablespoons white wine vinegar
3 teaspoons stone ground mustard
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
2 -3 ounces blue cheese, crumbled

Steps:

  • Put all of the potatoes in a large pot and add enough salted water to cover 1 inch.
  • Bring to a boil, reduce heat to medium and boil until fork tender, about 15 minutes.
  • Drain potatoes and cool. While the potatoes are cooling, prepare the dressing.
  • In a medium bowl, blend half of the green onions with the sour cream, mayonnaise, white wine vinegar, stone ground mustard, sugar, salt and pepper. Cover and chill.
  • Slice the potatoes into 1/2 inch slices or into chunky quarters and place into a large bowl.
  • Add chilled dressing, blue cheese and remaining green onions; toss gently to cover all of the potato pieces. (Add additional blue cheese for a stronger flavor, if desired)
  • Cover and chill for at least two hours, or up to one day. Flavors will continue to blend as the salad chills.

Nutrition Facts : Calories 382.6, Fat 19, SaturatedFat 8.7, Cholesterol 32.6, Sodium 1288, Carbohydrate 45.7, Fiber 6.1, Sugar 6.1, Protein 8.8

RED, WHITE AND BLUE SLAW SALAD



RED, WHITE AND BLUE SLAW SALAD image

Categories     Cheese     Vegetable     Salad     Tomato     Bacon

Number Of Ingredients 5

12 slices bacon
6 cups cabbage, shredded
1 cup cole slaw dressing
1/2 cup blue cheese, crumbled
1 cup cherry tomatoes, halved

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
  • In a large bowl, combine the bacon, cabbage and dressing. Mix well. Sprinkle with halved cherry tomatoes and blue cheese.
  • Refrigerate and serve chilled.

RED, WHITE AND BLUE JELLO SALAD RECIPE



Red, White and Blue Jello Salad Recipe image

Provided by á-4099

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 (16 ounces) sour cream
1 teaspoon vanilla extract
1 package (3 ounces) raspberry gelatin
1 cup fresh raspberries
Whipped topping and additional berries, optional

Steps:

  • In a large bowl, 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. Meanwhile, in a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute. Add the cream and sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. cool to room temperature. Whisk in sour cream and vanilla. Spoon over the blue layer. Refrigerate until firm. In a large bowl, dissolve raspberry gelatin in remaining hot water; stir in remaining cold water. Add raspberries. Spoon over cream layer. Chill until set. Garnish with whipped topping and additional berries if desired. NOTE: Carefully Add Layers When making a layered gelatin salad, it's helpful to gently spoon (rather than pour) each layer onto the previous layer of gelatin so it doesn't break through the other layers.

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 (BERRY) GREEN SALAD RECIPE - BLUE.FOOD.COM



Red, White, and Blue (Berry) Green Salad Recipe - Blue.Food.com image

This recipe is more about assembly than actual cooking. (I mostly wanted to post my pics, which are pretty!) I had store-bought Romaine and Aerogarden -grown mixed greens, as well as strawberries and blueberries, needing to be eaten, so I made this salad (a variation of the usual strawberry-feta salads). I also put Recipe#49956 on it, but any bottled raspberry vinegrette will work. Also, it would be good with sliced chicken, avocado, onion, etc on top, or made with spinach. Feel free to enjoy it on the 4th, or

Provided by @MakeItYours

Number Of Ingredients 6

2 cups mixed salad greens
1/4 cup crumbled feta cheese
2 tablespoons candied or toasted walnuts
4 strawberries, sliced
1/4 cup blueberries
raspberry vinaigrette dressing

Steps:

  • Lay the greens on the plate.
  • Pile the feta and walnuts in the middle of the greens.
  • Scatter the strawberries and blueberries on top.
  • Serve with the dressing on the side, and not until ready to eat (it wilts the salad).
  • Enjoy!

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