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Gluten-Free Red, White and Blueberry Salad

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  • Prep 15 min
  • Total 15 min
  • Servings 8
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Put a colorful and tasty spin on a traditional green salad by tossing in jicama, watermelon and blueberries with a creamy yogurt dressing.
Updated Sep 20, 2016
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  • 1 container (6 oz) Yoplait® Original yogurt Key lime pie
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • tip 2
    You can tote this easy salad to a potluck. Pack the dressing and the salad separately, then pour on the dressing just before serving.
  • tip 3
    Refrigerate unused jicama in resealable plastic bag for up to 1 week to use in any summer salad.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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