Best Red White And Blue Summer Salad Recipes

RED, WHITE 'N' BLUE SALAD

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.

RED, WHITE AND BLUE SALAD

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 BLUE SALAD

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.

RED, WHITE, AND BLUE (BERRY) GREEN SALAD

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!

RED, WHITE AND BLUE SALAD

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 FRUIT SALAD

Steps:

• Combine the ginger, honey and 1 cup water in a small saucepan. Bring to a boil, remove from the heat and let sit until cooled to room temperature. Drain, discarding the ginger, and stir in the lime juice.
• Put the watermelon in a large bowl, and add the ginger-honey syrup. Cover and refrigerate to chill, at least 1 hour up to 4 hours, tossing the watermelon occasionally.
• Meanwhile, preheat the oven to 350 degrees F. Spread the coconut out on a baking sheet, and bake until lightly golden, 6 to 8 minutes; let cool.
• When ready to serve, drain most of the liquid off the watermelon. Add the blueberries and lime zest, and toss to combine. Sprinkle with the toasted coconut.