Just in time for 4th of July!
This recipe was originally posted on Kalyn’s Kitchen Blog
Red, White, and Blueberry Salad
Makes about 6 servings
3 cups fresh blueberries (slightly over one pound)
4 cups fresh strawberries, cut into bite-sized pieces
1 banana, cut into bite sized pieces
6 ounces plain fat-free greek yogurt
Yogurt Dressing Ingredients:
6-8 oz. plain fat-free greek yogurt
1 T light Agave nectar (or a little more, to taste)
1/2 tsp. Vanilla (or a little more, to taste)
Pick through the blueberries and remove any bruised or spoiled ones. (Most blueberries don’t need to be washed, but if they do, rinse in a colander and then let dry well, patting dry with paper towels if needed.) Cut the stem out of each strawberry and cut into bite sized pieces. Peel banana and cut into bite-sized pieces.
Put the blueberries, strawberries and banana pieces in a bowl and gently stir to combine. If you’re making your own dressing, whisk together the Greek yogurt, agave, and vanilla, tasting and adjusting the flavor with a little more agave or vanilla as desired. Stir the dressing into the fruit and gently combine. Serve right away. This can be kept in the fridge for a few hours, but it will get watery if it sits too long.