This red, white, and blueberry salad will become your new go-to summer salad. Make this fruit salad for memorial day, independence day, labor day, or any patriotic holiday. Get ready for your tastebuds to explode with each bite.
Make a colorful salad in one large salad bowl or individual mason jars to serve at summer bbqs. It’s the easiest thing to make and bring to any party as a side dish. It’s been a hit at 4th of July parties. Add some walnuts or pecans for more crunch.
Why You’ll Love this Red, White, and Blueberry Salad
Enjoy a fresh salsa that satisfies a crowd! This crowd-pleasing salsa offers savory flavors with every bite. Get your fruit fix in a new and simple way! This delicious fresh fruit salsa serves 12 and can be made in less than half an hour.
- Yield: 7-9 servings
- Prep time: 10-15 mins
Equipment needed for the salad
You will need these cooking tools:
- Cutting Board
- Serrated knife
- Large salad bowl
Ingredients for the salad
Fresh fruits are the main components of this salad:
- 1 head Romain Lettuce, torn into bite-sized pieces
- 1 head bok choy, chopped into bite-sized pieces
- 4-6 oz grape tomatoes
- 4-6 oz blue cheese, crumbled
- 1 1/2 cup fresh strawberries, chopped
- 1 1/4 cup fresh blueberries
- Blueberry balsamic vinaigrette – keep reading to learn how to make a homemade blueberry balsamic vinaigrette
How to make Red, White, and Blueberry Salad
Follow these simple instructions to make the best fruit salad to serve at summer cookouts:
- Chop the bottom root off of the bok choy about 1/2 from the bottom and discard.
- Chop the bok choy into bite-sized pieces (the green & white) and wash.
- Add to the salad bowl and set aside.
- Wash the head of romaine lettuce in cold water, pat dry, and tear it into bite-sized pieces.
- Add to the salad bowl and toss to mix the greens.
- Half the grape tomatoes.
- Chop the strawberries.
- Add tomatoes, strawberries, blueberries and blue cheese crumble to the salad.
- Place in the fridge to chill while making blueberry balsamic vinaigrette or until ready to serve.
How to make homemade Blueberry Balsamic Vinegar
Add this delicious homemade blueberry balsamic vinegar to transform a dull salad into a delicious festive salad. Make it in minutes!
- Prep: 2 min
- Blend: 3-4 min
- Total: 5-6 mins
- Yield: 2-3 servings
Equipment for the dressing
- High powered blender or immersion blender
- Mason Jar
Ingredients for the dressing
- 1 cup blueberries (fresh or thawed)
- ¼ cup balsamic vinegar
- 2 1/2 Tbsp honey
- 1 Tbsp lemon juice
- 1/8 tsp pepper
- 1/8 tsp salt
- ½ cup garlic-infused olive oil
Instructions for dressing
- Add blueberries, honey, balsamic vinegar, lemon juice, salt, and pepper.
- Blend until smooth.
- Slowly pour in the oil.
- Blend until smooth and creamy
Storage
Store in an airtight container or mason jar and place in the fridge for up to 5 days.
How to store blueberry balsamic vinaigrette
Store vinaigrette in the fridge. Blueberry balsamic vinaigrette stays at best quality for 6-9 months in the refrigerator.
What to serve with this salad
Serve this delicious salad with any of the following items:
- wheat crackers
- hot dogs
- BBQ
Make Mason Jar Salads
Make a fruit salad that is portable!
- Make the salad as directed above without putting the dressing on top. Grab a few empty and clean mason jars.
- Fill mason jars with blueberry balsamic vinegar to the bottom of the jars. Then, add blueberries, tomatoes, and strawberries.
- Add blue cheese crumbles to the salad.
- Top with lettuce and enjoy! It’s that easy!
More Patriotic Recipes ahead
Serve any of these appetizers to please a crowd:
- Fourth of July Desserts – Over 20 fruit-filled 4th of July desserts people crave.
- 4th of July Food Popcorn – simple and easy to make!
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Red, White and Blueberry Salad
Enjoy a delicious red, white, and blueberry salad at summer gatherings! Filled with fresh fruit and a homemade blueberry vinaigrette.
Ingredients
- For the salad:
- 1 head Romain Lettuce, torn into bite sized pieces
- 1 head bok choy, chopped into bite sized pieces
- 4-6 oz Grape tomatoes
- 4-6 oz Blue cheese, crumbled
- 1 1/2 cup Fresh Strawberries, chopped
- 1 1/4 cup Fresh blueberries
- Blueberry balsamic vinaigrette
- For the dressing:
- 1 cup blueberries (fresh or thawed)
- ¼ cup balsamic vinegar
- 2 1/2 Tbsp honey
- 1 Tbsp lemon juice
- 1/8 tsp pepper
- 1/8 tsp salt
- ½ cup garlic infused olive oil
Instructions
For the salad:
- Chop the bottom root off of the bok choy about 1/2 from the
bottom and discard. - Chop the bok choy into bite-sized pieces (the green &
white) and wash. - Add to the salad bowl and set aside
- Wash the head of romaine lettuce, pat dry, and tear it into bite-sized pieces.
- Add to the salad bowl and toss to mix the greens.
- Half the grape tomatoes
- Chop the strawberries
- Add tomatoes, strawberries, blueberries, and blue cheese
crumble to the salad. - Place in the fridge to chill while making blueberry balsamic
vinaigrette or until ready to serve.
For the Dressing:
- Add blueberries, honey, balsamic vinegar, lemon juice, salt, and pepper.
- Blend until smooth.
- Slowly pour in the oil.
- Blend until smooth and creamy.
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