RED, WHITE AND BLUEBERRY COLESLAW
Provided by Food Network Kitchen
Categories condiment
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Toss the cabbage, onion, bacon, blueberries, mayonnaise, vinegar and sugar in a large bowl and toss to coat with the dressing. Cover and refrigerate 1 to 4 hours.
- Stir in the pecans and season with salt and pepper just before serving. Sprinkle with reserved the bacon, berries and nuts.
RED, WHITE AND BLUE SALAD
Provided by Giada De Laurentiis
Categories side-dish
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.
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 '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.
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
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.
BLUE CHEESE SLAW
"I'm apt to add blue cheese to anything I can think of, including this tangy slaw. I make it ahead of time because the longer it sits, the better it tastes." -Nicole Clayton, Prescott, Arizona
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine cabbages and carrots. In a small bowl, combine the mayonnaise, mustards, vinegar, celery salt, salt and pepper. Pour over cabbage mixture; toss to coat. Stir in cheese and parsley. Refrigerate for at least 2 hours.
Nutrition Facts : Calories 265 calories, Fat 24g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 660mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
RED, WHITE AND BLUE COLE SLAW SALAD
Make and share this Red, White and Blue Cole Slaw Salad recipe from Food.com.
Provided by shawnajean
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
- In a large bowl, combine the bacon, cabbage and dressing. Mix well. Sprinkle with halved cherry tomatoes and blue cheese. Refrigerate and serve chilled.
Nutrition Facts : Calories 431.1, Fat 37.7, SaturatedFat 11, Cholesterol 50.1, Sodium 844.2, Carbohydrate 15.4, Fiber 1.9, Sugar 11.6, Protein 9.3
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
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