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8

Gluten-Free Red, White and Blueberry Salad

Prep 15 min
Total 15 min
Servings 8

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

By Betty Crocker Kitchens

September 20, 2016

Ingredients

container (6 oz) Yoplait® Original yogurt Key lime pie

teaspoons honey

1/4

teaspoon salt

1/2

jicama, peeled, cut into 1/4-inch slices

bag (10 oz) chopped or hearts of romaine lettuce (6 cups)

2 1/2

cups cubes (3/4 inch) seedless watermelon

cup fresh blueberries

Steps

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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.

Expert Tips

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