Best 5 Red White N Blue Salad Recipes

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Indulge in a patriotic culinary experience with our Red, White, and Blue Salad, a vibrant and refreshing dish that embodies the spirit of America. This delightful salad features a symphony of flavors and textures, with crisp red cabbage and sweet blueberries adding a burst of color and tang. Tender cooked chicken provides a savory contrast, while crumbled feta cheese lends a salty, creamy touch. Topped with a drizzle of zesty lemon- poppy seed dressing, this salad is a delightful treat for your taste buds.

Accompanying this main recipe are two additional variations to tantalize your palate. If you prefer a vegetarian option, the Red, White, and Blue Salad without Chicken offers the same vibrant flavors minus the meat. And for those who love the combination of sweet and savory, the Red, White, and Blue Salad with Strawberries and Goat Cheese is a must-try. This variation boasts the addition of juicy strawberries and creamy goat cheese, creating a harmonious balance of flavors.

Let's cook with our recipes!

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 'N' BLUE SALAD



Red, White 'n' Blue Salad image

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

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

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.

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

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

1 lb spinach, trimmed (can use a bag of prewashed spinach)
1 bunch green onion, chopped
1/2 cup slivered almonds, toasted
1 pint strawberry
1 cup blueberries
1 cup shredded monterey jack cheese
2/3 cup raspberry jelly, warmed
1 tablespoon creole mustard
3 tablespoons balsamic vinegar
3 tablespoons rice vinegar or 3 tablespoons raspberry vinegar
1 tablespoon raspberry liqueur or 1 tablespoon white wine
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

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

RED, WHITE & BLUE POTATO SALAD



Red, White & Blue Potato Salad image

Tossing the cooked potatoes with stock and wine right after you drain them infuses them with flavor. The liquid absorbs like magic. -George Levinthal, Goleta, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 1h35m

Yield 12 servings (1 cup each).

Number Of Ingredients 18

1-1/4 pounds small purple potatoes (about 11), quartered
1 pound small Yukon Gold potatoes (about 9), quartered
1 pound small red potatoes (about 9), quartered
1/2 cup chicken stock
1/4 cup white wine or additional chicken stock
2 tablespoons sherry vinegar
2 tablespoons white wine vinegar
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons stone-ground mustard
3/4 teaspoon salt
1/2 teaspoon coarsely ground pepper
6 tablespoons olive oil
3 celery ribs, chopped
1 small sweet red pepper, chopped
8 green onions, chopped
3/4 pound bacon strips, cooked and crumbled
3 tablespoons each minced fresh basil, dill and parsley
2 tablespoons toasted sesame seeds

Steps:

  • Place all potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl. Drizzle potatoes with stock and wine; toss gently, allowing liquids to absorb., In a small bowl, whisk vinegars, mustards, salt and pepper. Gradually whisk in oil until blended. Add vinaigrette, vegetables, bacon and herbs to potato mixture; toss to combine. Sprinkle with sesame seeds. Serve warm.

Nutrition Facts : Calories 221 calories, Fat 12g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 405mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

Tips:

  • Use fresh, ripe berries for the best flavor. If you can't find fresh berries, frozen berries will also work.
  • If you don't have any blueberries, you can substitute another type of berry, such as raspberries or strawberries.
  • If you don't have any whipped topping, you can make your own by beating heavy cream until stiff peaks form.
  • To make the salad ahead of time, assemble it up to 24 hours in advance. Just wait to add the whipped topping until you're ready to serve.
  • This salad is also a great way to use up leftover fruit.

Conclusion:

This Red, White, and Blue Salad is a delicious and festive way to celebrate the Fourth of July or any other patriotic holiday. It's easy to make and can be tailored to your own dietary needs. Whether you're looking for a light and refreshing side dish or a sweet and satisfying dessert, this salad is sure to please everyone at your party.

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