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Red, White, and Blueberry Salad

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Red, White, and Blueberry Salad

Red, White, and Blueberry Salad

Jessica Braider
This fun, fruity salad is perfect for celebrating the 4th of July, but can also be enjoyed all summer long!
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 4 servings


  • 8 oz. spring mix baby lettuce or arugula
  • 1/2 cup strawberries sliced
  • 1/2 cup raspberries
  • 1/2 cup blueberries
  • 1/2 cup crumbled goat or feta cheese
  • 2 Tbsp. toasted pine nuts
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. honey
  • 2 Tbsp. extra virgin olive oil


  • In a large bowl, top the lettuce, berries, cheese and nuts.
  • In a small bowl, whisk together the vinegar, honey, and oil and season it with a pinch of ground cinnamon, salt and pepper.
  • Toss gently with the dressing just before serving.


Nutritional Information Per Serving (% based upon daily values): Calories 195, Total Fat: 14g, 21.5%; Saturated Fat: 4g, 20%; Cholesterol: 17mg, 5.5%; Sodium: 245mg, 10%; Total Carbohydrate: 15g, 5%; Dietary Fiber: 3g, 0%; Sugar: 9g; Protein: 5g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Company/Entertaining, Gluten-Free, Holidays/Special Events, Kid-Friendly, Kosher, Make-Ahead, No-Cook, Picnic, Salads, Side Dish, Summer, Vegetarian
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