Gluten Free Red White And Blueberry Salad Recipes

GLUTEN-FREE RED, WHITE AND BLUEBERRY SALAD

Gluten-Free 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

Ingredients

1 container (6 oz) Yoplait® Original yogurt Key lime pie
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 : Cholesterol 0 mg, ServingSize 1 Serving, TransFat 0 g

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

Ingredients

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 FRUIT SALAD

Red, White and Blue Fruit Salad image

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

Ingredients

1 cup sliced fresh ginger (from one 4-inch piece)
4 tablespoons honey
Zest of 1 lime plus 2 tablespoons fresh lime juice
8 cups 1-inch watermelon cubes (about 1/2 small seedless watermelon)
1/2 cup shredded and sweetened coconut
1 cup blueberries

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 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

Ingredients

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 recipe that's been in our family for years. We usually make it for our Fourth of July party, but it can be enjoyed all year long.

Provided by JoAnn Cambareri

Categories Strawberry Salad

Time 40m

Yield 8

Number Of Ingredients 5

Ingredients

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

Steps:

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

Red, White, and Blueberry Fruit Salad image

This is an easy, refreshing fruit salad recipe that's been in our family for years. We usually make it for our Fourth of July party, but it can be enjoyed all year long.

Provided by JoAnn Cambareri

Categories Strawberry Salad

Time 40m

Yield 8

Number Of Ingredients 5

Ingredients

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

Steps:

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

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