|Happy 4th of July!! RED, WHITE, and BLUEBERRIES!
source: Hip Hip Hooray
Red, White & Blue Salsa! Great on top of grilled chicken or fish. It is a great salsa for just about everything – and filled with goodness!
Blueberry, Strawberry & Jicama Salsa
Yield: About 3 cups salsa Prep Time: 5 minutes Total Time: 5 minutes
A fresh and fruity salsa with a nice crunch! Perfect for the
4th of July…or any summer day!
1 cup fresh blueberries
1 cup diced strawberries
1 cup diced jicama
1/3 cup chopped cilantro
1/4 cup finely chopped red onion
2 tablespoons finely chopped jalapeno pepper, stemmed and seeded
Juice of 1 large lime
Salt, to taste
Tortilla chips, for serving
1. In a medium bowl, combine blueberries, strawberries, jicama, cilantro, red onion, jalapeno, and lime juice. Stir until well combined. Season with salt, to taste. Serve with tortilla chips at room temperature or chilled.
Note-this salsa is best eaten the day it is made. Enjoy!
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Recipe: – Patriotic Salad with Quinoa and Berries
This salad is not only beautiful – it’s fresh and delicious too. The
color of the sweet summer berries, and the quinoa adds protein and a
hearty nutty bite.
5 ounces salad greens (I used arugula)
3 cups cooked, cooled quinoa
1.5 cups blueberries
1.5 cups raspberries
Sliced watermelon cut into stars with a cookie cutter (optional)
favorite salad dressing, served on the side
On the bottom of a medium trifle dish or clear salad bowl, arrange one third of the greens. Top with half the quinoa, all but 1/4 cup blueberries, the remaining quinoa, another third greens, all but 1/4 cup raspberries, and top with the remaining greens. Arrange the remaining 1/2 cup berries over the top. If using watermelon stars, tuck into the sides and arrange on top of the salad. Make this salad up to 5 hours in advance, cover with plastic wrap, and refrigerate. Serve dressing on the side.
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