Many 4th of July celebrations will be happening this weekend. Whenever possible, I like to prepare food for the patriotic holidays that naturally fall into the red, white, and blue color scheme of the holiday. This salad definitely does!

Let’s start with red. Both the red grapes and the radicchio lettuce provide vibrant red color to the salad. Both lettuces contribute some white color to the palette of the salad. And finally, a touch of blue color. Naturally, that is supplied by the blueberries.

This salad has a bite of spicy bitterness from the radicchio and a bit more bitterness from the endive lettuce. There is tanginess from the vinegar, mustard, and the blue cheese. The fruit, both grapes and blueberries, balance out the tang and bitterness with hits of sweetness. The sour and salty flavor from the pickled cucumbers adds depth and crunchiness to the salad. Both lettuces, along with the cucumbers, and the pistachios impart a pleasing crunch to this fruit & veggie mixture!

Red, White, & Blue Salad (adapted from a recipe by Giada de Laurentiis via foodnetwork.com) Total Time Required: 45 minutes, Active Time: 15 minutes, Yield: 6 servings

Ingredients:

Quick Pickles:

• 1/4 cup champagne vinegar
• 1/4 cup water
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 1/2 English cucumber, peeled and diced (about 1 cup)

Salad:

• 4-1/2 tablespoons extra-virgin olive oil
• 1-1/2 tablespoon champagne vinegar
• 1-1/2 teaspoon stone ground mustard
• 3/4 teaspoon kosher salt
• 1 1/2 cups red grapes, halved
• 1 cup blueberries
• 2 heads radicchio, chopped
• 1 endive lettuce head, chopped
• 1/2 cup crumbled blue cheese
• 1/2 cup chopped roasted and salted pistachios

Directions:

For the quick pickles: In a small saucepan over medium heat, combine the vinegar, water, sugar, and salt and bring the mixture to a simmer. Remove it from the heat and allow it to cool for 5 minutes.

In a small bowl, pour the brine over the cucumbers and allow them to sit at room temperature for 30 minutes.

For the salad: In a large bowl, whisk together the oil, vinegar, mustard, and salt.

Add the grapes, blueberries, radicchio, and endive and toss it well to coat everything with the dressing.

Drain the cucumbers and add them to the bowl along with the blue cheese and pistachios.

Toss one last time and serve immediately.

This is a very colorfully patriotic salad!  ~Linda

Red, White, & Blue Salad (adapted from a recipe by Giada de Laurentiis via foodnetwork.com) Total Time Required: 45 minutes, Active Time: 15 minutes, Yield: 6 servings

Ingredients:

Quick Pickles:

• 1/4 cup champagne vinegar
• 1/4 cup water
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 1/2 English cucumber, peeled and diced (about 1 cup)

Salad:

• 4-1/2 tablespoons extra-virgin olive oil
• 1-1/2 tablespoon champagne vinegar
• 1-1/2 teaspoon stone ground mustard
• 3/4 teaspoon kosher salt
• 1 1/2 cups red grapes, halved
• 1 cup blueberries
• 2 heads radicchio, chopped
• 1 endive head, chopped
• 1/2 cup crumbled blue cheese
• 1/2 cup chopped roasted and salted pistachios

Directions:

For the quick pickles: In a small saucepan over medium heat, combine the vinegar, water, sugar, and salt and bring the mixture to a simmer. Remove it from the heat and allow it to cool for 5 minutes.

In a small bowl, pour the brine over the cucumbers and allow them to sit at room temperature for 30 minutes.

For the salad: In a large bowl, whisk together the oil, vinegar, mustard, and salt. Add the grapes, blueberries, radicchio, and endive and toss it well to coat everything with the dressing. Drain the cucumbers and add them to the bowl along with the blue cheese and pistachios. Toss one last time and serve immediately.