RED, WHITE, AND BLUE SALAD
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
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 FRUIT SALAD
Great for a summer picnic or packed in a lunch, this colorful fruit salad has a tropical touch thanks to the ginger, lime and toasted coconut. Save the watermelon juice for a refreshing treat!
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 6
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.
RED, WHITE AND BLUE SUMMER SALAD
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
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 BLUEBERRY FRUIT SALAD
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
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 AND BLUE SALAD
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
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 POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield about 4 servings
Number Of Ingredients 18
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 SALAD
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
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
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
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 'N' BLUE SALAD
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
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.
PATRIOTIC RED, WHITE, AND BLUE FRUIT SALAD
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
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 SALAD
Delicious spinach and fruit salad from Settings on the Dock of the Bay, a cookbook from the Assistance League of the Bay Area Texas. A wonderful cookbook, I picked this up at SurlaTable (better known as my happy place) while they were preparing recipes from the book.
Provided by LonghornMama
Categories Spinach
Time 15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Rinse the spinach and pat dry. Tear into pieces and place in salad bowl. Add the green onions and toss to mix well.
- Sprinkle the top with almonds.
- Place the strawberries in the center.
- Surround the strawberries with blueberries.
- Sprinkle the cheese over the top or arrange around the edge of the bowl.
- Serve with Raspberry Vinaigrette.
- To prepare Raspberry Vinaigrette, combine jelly, mustard, vinegars, liqueur, olive oil, salt and pepper in a jar with a tight fitting lid. Cover and shake until blended. Store vinaigrette in the refrigerator.
Nutrition Facts : Calories 329.6, Fat 21.7, SaturatedFat 4.9, Cholesterol 12.6, Sodium 299.2, Carbohydrate 30.5, Fiber 4.1, Sugar 19.3, Protein 7.4
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