Time 15m Yield 8 Number Of Ingredients 7 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.
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.
Time 30m Yield 12-16 servings. Number Of Ingredients 10 Steps:
In a large bowl, dissolve one package of raspberry gelatin in 1 cup boiling water. Stir in 1 cup cold water. Pour into a 13-in. x 9-in. dish; chill until set. In a small bowl, soften unflavored gelatin in the remaining cold water; set aside. , In a large saucepan, combine cream and sugar; whisk over medium heat until sugar is dissolved. Add cream cheese and softened unflavored gelatin; cook and stir until smooth. Cool. Stir in pecans and vanilla. Spoon over raspberry gelatin. Refrigerate until completely set. , In a large bowl, dissolve second package of raspberry gelatin in remaining boiling water. Stir in blueberries. Carefully spoon over cream cheese layer. Chill several hours or overnight.
Time 45m Yield 6 servings Number Of Ingredients 15 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.
Time 20m Yield 6 servings Number Of Ingredients 7 Steps:
Combine the fruits in a bowl. Whisk together the lemon juice, sugar, and coconut milk in a small bowl. Toss the dressing with the fruit and the mint. Taste for sugar and lemon juice and chill until ready to serve, up to 10 hours.
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!
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.
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.
More about “red white and blueberry salad recipes”
Time 50m Yield 6 Number Of Ingredients 5 Steps:
Make pasta salad as directed on box. Stir in bell pepper and blueberries. Sprinkle with feta cheese. Refrigerate 30 minutes before serving. Cover and refrigerate any remaining salad.
