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Easy Salad Recipe in Red, White and Blue

This easy salad recipe combines three red, white and blue ingredients for a refreshing summer salad perfect for Fourth of July too.
Course Salad
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 6-8 side salad servings
Calories 270kcal
Author Toni Dash

Ingredients

Red White and Blue Salad

  • 1 mini seedless watermelon
  • 1 pint blueberries rinsed
  • 1 8-ounce package fresh mozzarella pearls

Balsamic Glaze

  • 1 cup Balsamic Vinegar

Instructions

Red White and Blue Salad

  • Cut watermelon in half. Using a melon baller, ball out flesh of watermelon into a large bowl.
  • Add blueberries and mozzarella. Mix well.
  • Scrape out any remaining flesh of the watermelon. Reserve to serve salad in if desired (alternatively a bowl can be used)

Balsamic Glaze

  • In a small saucepan over medium high heat, boil the balsamic vinegar until it has reduced to about 1/4 cup and coats the back of a spoon. This will take about 10 minutes. Monitor so it does not over reduce.
  • Cool to room temperature (or chill) before adding to the salad. Glaze can keep refrigerated for about a month. 
  • Drizzle salad with balsamic glaze, if using. Garnish with basil if using.

Nutrition

Calories: 270kcal | Carbohydrates: 68g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 9mg | Potassium: 901mg | Fiber: 5g | Sugar: 54g | Vitamin A: 4310IU | Vitamin C: 68.4mg | Calcium: 57mg | Iron: 2mg