Red White Blue Quinoa Berry Salad Recipes

Steps:

• Make the dressing. In a small bowl, whisk together the lime zest, lime juice, honey, and peppermint. Set aside.
• Place the quinoa, blueberries, strawberries, and red currants in a large bowl. Pour the dressing over the top and toss gently. Serve.
• Keep refrigerated in an airtight container for up to two days, but I think it's better when served right after assembling.

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.

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.

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.

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.