Red, White, and Blueberry Salad

5 from 3 votes

Red, White, and Blueberry Salad

Blueberries, red pepper and jicama stars give this salad its patriotic colors. Use a star cookie cutter for the jicama, or keep it simpler and just cut the jicama in strips--either way it rings red, white and blue.

Prep Time25

Total Time25

Course: Salad

Cuisine: American

Keyword: jicama

Servings: servings.

Calories: 94kcal

Author: Letty | @lettyskitchen

Ingredients

5 or 6 ounces organic mixed lettuces
1 stalk celery , cut in ¼-inch pieces
Kernels from 1 ear sweet white corn
1 each large jicama peeled and cut in stars (see notes)
1 red bell pepper , cut lengthwise, about 1/4-inch wide
1 pint blueberries
6 ounces feta cheese , crumbled, optional
Fruity vinegar , as needed (see notes)
Fruity olive oil , as needed (see notes)

Instructions

Tear the lettuce into smaller pieces. Put in a serving bowl and sprinkle with the celery and corn.
Scatter (or arrange how you want) the red pepper, blueberries, and jicama. If you wish, sprinkle with crumbled feta cheese. Serve with fruity vinegar and extra virgin olive oil for everyone to dress their salads to their taste.

Notes

To peel the jicama and cut the stars:

With a sharp knife, cut off the root and stem ends. With the widest cut end down, slice down the sides, following the jicama's contour, cutting away a little more than 1/8-inch.

Cut the peeled oval in half, and place the halves cut side down. Using that sharp chef’s knife, carefully cut slices about 3/16-inch thick. Cut as best you can, knowing that some slices will likely be thin on one end and thicker on the other, unless you can slice more accuratly than I can.

Cut stars from each slice with a 2-inch star-shape cookie cutter.

Offer a fine-quality olive oil and a fruity slightly sweet vinegar. Look for fruit-infused white balsamic vinegars without added sugar.

Nutrition calculations do not include the olive oil and vinegar for sprinkling on the salad as dressing.

Nutrition