Red, White and Blueberry Salad

Red, White and Blueberry Salad

Put a colorful and tasty spin on a traditional green salad by tossing in jicama, watermelon and blueberries with a creamy yogurt dressing.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

8

servings

1
container (6 oz) Yoplait® Original Key lime pie yogurt
4
teaspoons honey
1/4
teaspoon salt
1/2
jicama, peeled, cut into 1/4-inch slices
1
bag (10 oz) chopped or hearts of romaine lettuce (6 cups)
2 1/2
cups cubes (3/4 inch) seedless watermelon
1
cup fresh blueberries
  1. In small bowl, mix yogurt, honey and salt; set aside. Cut jicama slices into star shapes using a small (1-inch) star-shaped canapé cutter.
  2. In large bowl, toss remaining ingredients. Pour dressing over salad mixture; toss until well coated. Sprinkle jicama stars over top. Serve immediately.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How To
You can tote this easy salad to a potluck. Pack the dressing and the salad separately, then pour on the dressing just before serving.
Storage
Refrigerate unused jicama in resealable plastic bag for up to 1 week to use in any summer salad.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 70
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 90mg;
  • Total Carbohydrate 16g
    • (Dietary Fiber 2g,
    • Sugars 11g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 1/2 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.
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