The Food Factor: Red, White, and Blue Salad
Video by Jonathan Parrish
Fresh, cold fruit and creamy, fat-free topping make this Red, White, & Blue Salad the perfect treat to beat the heat at your next summer gathering. A little bit of lime juice will keep the bananas from browning and adds that zesty citrus flavor I love so much!
If you’re in a hurry, buy pre-cut watermelon at the grocery store. Otherwise, pick up a locally grown watermelon . . . and sneak a few bites while you cut it up!
Red, White, and Blue Salad
3 cups watermelon
1 cup blueberries
2 medium bananas
1 cup fat-free whipped topping
Juice of one lime
- Wash your hands and clean your cooking area.
- Wash all fruit.
- Cut watermelon into 1-inch cubes, removing seeds.
- Place cut watermelon and blueberries in medium bowl.
- Slice bananas and place in a small bowl.
- Squeeze lime juice over bananas and mix, covering all the banana slices with the juice.
- Add bananas and whipped topping to the watermelon and blueberries and mix well.
- Refrigerate leftovers.
Texas A&M AgriLife Extension offers a printable recipe.
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