Red, White, and Blue(berry) Salad – Guest Recipe

June 22, 2014 1 Comment »

July 4th – a day of fireworks, BBQs, more fireworks, hopefully no trips to the ER because of said fire works, and possibly more BBQs. There will be sides of baked beans, cole slaw, pasta salads, and potato salad. You name it and it will probably be at the BBQ.

For me, though, I always enjoy when someone brings a new dish. Maybe I’m more of the adventurous type, but I get bored with the standbys. That food boredom is what caused me to create this yummy concoction!

Red, White, and Blue(berry) Salad {doesn’t it look delish?!}:

Red White Blueberry Salad 4th of July Recipe MommyB

Here’s how you make it:

Ingredients:

1pt fresh strawberries, chopped
1pt fresh blueberries
2 cups jicama, diced
1/4 cup honey
2 limes, juiced

Directions:

Combine the strawberries, blueberries, and jicama.
Mix the lime juice and honey well, then pour over the mixed salad.
Allow to chill before serving.

**Do not make this several hours in advance. Otherwise, the jicama will be tinted with the juices of the strawberries. You will then have a red, pink, and blue salad!

Now, don’t get too scared when you see jicama (HIK-uh-muh). Yes, I am throwing a root vegetable into a fruit salad. Yes, I do know that is weird. Yes, I questioned whether it would work, as well. But don’t let that scare you off! Jicama is actually used with other fruits and in salads all the time – just not commonly in the States. It is a very crunchy, juicy vegetable (similar to a turnip), but tastes like a combination of apple and pear. So, with the taste and texture combination, it really is a versatile root and works perfectly in this salad.

**If you can not find jicama, or just aren’t feeling super adventurous, you can easily substitute peeled, diced apple. The flavors will be similar, though jicama is more mild.

When added to the blueberries and strawberries, the crunchy jicama gives this dish a fun twist on the typical fruit salad. Toss with a refreshing lime and honey dressing, throw in some delicious cinnamon crisps for scooping, and you have a delicious salad to take to any 4th of July celebration – or you can just grab a spoon and eat it all by yourself. {I won’t tell!}

Cinnamon-Sugar Crisps Recipe:

Ingredients:

6 flour tortillas
1/2 stick melted butter
2 Tbs cinnamon
3/4 cup sugar

Directions:

Preheat oven to 375.

1) Combine cinnamon and sugar.
2) Place tortillas on cookie sheet, then brush with butter and sprinkle liberally with cinnamon-sugar.
3) Flip tortillas over and repeat step 2.
4) Bake for 10-12 minutes.
5) Let crisps cool, then break into smaller chip-sized portions.

You might even want to save some of those berries and whip up a batch of strawberry swirl cupcakes to take along with the salad. Either way, you can’t go wrong.

Give it a try if you’re feeling adventurous, but make sure you watch this video on how to slice jicama. Trust me. My slicing was far more sketchy. I wish I had googled how to slice it first!

 

What are your favorite dishes to make for 4th of July? Are you adventurous or predictable when it comes to making a “dish-to-pass”?

 

Mary BioMary Renee currently lives in Missouri with her husband and 2 year old “little diva”. Southern by birth and gluten-intolerant by a twist of fate, she is determined to work her way through all the comfort foods her momma made and then some, giving each dish a gluten-free twist that’s good enough for a Southern palate.

You can find her creating new dishes at Gluten Free with Southern Charm and dishing on her family at Joy in These Moments.

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One Comment

  1. Dana Rodriguez September 17, 2016 at 12:02 AM - Reply

    This looks so good! Thanks for sharing!

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