Friday, June 29, 2012 / 25 Comments /
Patriotic Salad and More Red, White, and Blue Recipes for 4th of July
My Red, White and Blueberry Frozen Yogurt Pie with Granola Crust
This creative salsa sounds sweet and refreshing! From two peas & their pod.
These remind me of the rocket pops I got from the ice cream truck as a kid - only better. From Family Fresh Cooking.
Cooking Light's Red, White, and Blue Potato Salad
I love the sparkler on top of this cake/pie from Foodie Crush.
Patriotic Ice Cream Sandwiches from a farmgirl's dabbles
Double Decker Flag Cookies from Munchkin Munchies
This salad is not only beautiful - it's fresh and delicious too. I love sweet summer berries in salads and quinoa adds protein and a hearty nutty bite. It's nice to have a big healthy salad to fill up on when there's bound to be desserts later.
5 ounces salad greens (I used arugula)
3 cups cooked, cooled quinoa
1.5 cups blueberries
1.5 cups raspberries
Sliced watermelon cut into stars with a cookie cutter (optional)
favorite salad dressing, served on the side
On the bottom of a medium trifle dish or clear salad bowl, arrange one third of the greens. Top with half the quinoa, all but 1/4 cup blueberries, the remaining quinoa, another third greens, all but 1/4 cup raspberries, and top with the remaining greens. Arrange the remaining 1/2 cup berries over the top. If using watermelon stars, tuck into the sides and arrange on top of the salad. Make this salad up to 5 hours in advance, cover with plastic wrap, and refrigerate. Serve dressing on the side.