The Weekend Gourmet: Red, White & Blue #SundaySupper...Featuring Individual Loaded Red, White, and Blue Salads F

Sunday, May 24, 2015

Red, White & Blue #SundaySupper...Featuring Individual Loaded Red, White, and Blue Salads

This week, the #SundaySupper family is kicking off the official start of Summer with patriotic red, white, and blue recipes! Our hostess this week is my friend DB from Crazy Foodie Stunts, and we’re sharing recipes that are perfect for Memorial Day…and all Summer long. My refreshing Individual Loaded Red, White, and Blue Salads are bursting with flavors, textures…and colors! With red strawberries, white feta and diced chicken breast, and blueberries, this salad is a rainbow of colors. I added candied pecans, purple onion, and crunchy wonton crisps for texture and crunch. 

I made a quick homemade berry-balsamic vinaigrette…but long holiday weekends are meant to be relaxing. So, feel free to use your favorite store-bought vinaigrette to save a few minutes in the kitchen. When the weather turns warm, I make entrĂ©e salads like this at least once per week. This is a perfect addition to my repertoire, because it’s light enough for me while still being hearty enough to satisfy Michael’s man-sized appetite. From start to finish, this salad is ready to eat in less than 15 minutes – perfect for a busy Summer weeknight dinner.
Individual Loaded Red, White, and Blue Salads
a Weekend Gourmet Original
Ingredients (for each salad):
  • 2 cups baby field greens
  • 3 large strawberries, diced
  • 1/3 cup good-quality feta cheese crumbles
  • ½ cup blueberries
  • 1 cup diced chicken breast (to save time, buy a roasted deli chicken or leftover grilled chicken breast)
  • Slivered purple onion to taste
  • 2 tbs. chopped candied pecans
  • 1/3 cup wonton strips (available near the salad section in your local grocery store)
For the dressing:
  • 1.5 tbs. mixed-berry all-fruit spread
  • 1 tbs. balsamic vinegar
  • 1 tbs. olive oil
  • 1 tsp. water
  • Salt & pepper to taste
Directions:
Step 1: Combine the vinaigrette ingredients in a small cup and whisk well to combine. Toss the field greens with 2/3 of the dressing and add to a serving plate.
Step 2: Arrange the strawberries, feta, blueberries, chicken breast, purple onion, pecans, and wonton strips on top of the dressed field greens. Just before serving, drizzle the remaining vinaigrette on top of the salad.
This salad is a snap to assemble, it’s colors are pretty to look at…and it tastes like a bite of Summer! This is a perfect lunch or light supper, and the combination of flavors and textures works perfectly together. I think that chopped, grilled shrimp would work nicely here too. If you’re gearing up for a BBQ or picnic over the long Memorial Day weekend, be sure to check out the rest of this week’s #SundaySupper recipes – you’ll find lots of great recipes to make your holiday celebration extra special!
Food Using One Color
Red Food
White Food
Blue Food
Food Using Two Colors
Red and White Food
Blue and White Food
Red, White and Blue Food
Sunday Supper MovementBe sure to join the #SundaySupper conversation on Twitter all day today! We tweet throughout the day and share recipes from all over the world. Our weekly #SundaySupper Twitter chat starts at 7:00 pm ET/6:00 CDT. To take part, simply follow the #SundaySupper hashtag and remember to include it in your Tweets to join in the chat. To get more great Sunday Supper Recipes, be sure to visit our website or check out our amazing Pinterest boardWould you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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