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.