Red White Blueberry Salad Recipes

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.

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:

• 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.

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 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.

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.

Steps:

• 1. Combine blueberries and watermelon in bowl, pour 1/4 cup balsamic vinegar pour over fruit and toss gently and let marinate for 15min.
• 2. Mix yogurt, agave, and pinch of salt in bowl set aside.
• 3. Take thinly sliced jicama and cut into stars.
• 4. Put chopped romaine in large bowl, Add marinated fruit and dressing and toss, top with your jicama stars. What a pretty and tastey salad!