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Celebrate the Labor Day Weekend with a delightful mix of Labor Day Food ideas that are Patriotic. These summer salads are perfect for any festive gathering. These salads are not only visually stunning with their vibrant red, white, and blue hues, but they are also lightened up to fit seamlessly into your healthy eating plan.
Whether you’re hosting a barbecue or attending a potluck, these flavorful salads will impress your guests and keep everyone feeling festive. From refreshing fruit and quinoa combinations to creamy potato and pasta options, there’s a patriotic dish here to satisfy everybody while keeping the celebration deliciously healthy.
These easy patriotic salads are not only delicious and visually stunning, but they also use simple ingredients you might already have in your pantry or fridge. Perfect for a Labor Day celebration, these recipes are quick to prepare and sure to impress your guests while keeping things light and healthy.
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Labor Day Food Ideas That Are Patriotic
Yankee Doodle Yam Salad
Ingredients:
- Yams (sweet potatoes)
- Blueberries
- Strawberries
- Feta cheese (I used Fat Free Feta)
- Fresh parsley
- Red onion
- Walnuts
- Olive oil
- Balsamic vinegar
- Honey or Wholesome Yum Zero Sugar Keto Honey Substitute
- Salt
- Pepper
Yankee Doodle Yam Salad
Celebrate Labor Day with a colorful Yankee Doodle Yam Salad! This patriotic dish features roasted yams, fresh blueberries, strawberries, and blackberries, all tossed with crumbled feta cheese, parsley, and red onion. A light balsamic honey dressing brings it all together, making it a perfect side for your holiday gathering. Enjoy a burst of flavors and vibrant colors with every bite!
Ingredients
- 3 Large Yams (Peeled and Cubed)
- 1.5 Cup Blueberries
- 1.5 Cup Strawberries, Hulled & Sliced
- 1 Cup Blackberries
- 1 Cup Fat Free Feta Cheese, Crumbled
- 1/2 Cup Chopped Parsley
- 1/2 Cup Walnuts
- 1/2 Cup Red Onion, Chopped
- 4 Tbl Olive Oil
- 3 Tbl Balsamic Vinegar
- 2 Tbl Honey or Wholesome Yum Honey Substitute (I used the substitute in the calculations for WW below)
Instructions
- Prepare the Yams: Preheat the oven to 400°F (200°C).Place the cubed yams on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Roast in the preheated oven for 25-30 minutes, or until the yams are tender and slightly caramelized. Let them cool.
- Prepare the Dressing: In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, salt, and pepper until well combined.
- Assemble the Salad: In a large salad bowl, combine the roasted yams, blueberries, strawberries, blackberries, feta cheese, parsley, red onion, and walnuts (if using). Drizzle the dressing over the salad and gently toss to combine.
- Serve: Serve the salad immediately or chill in the refrigerator for up to an hour before serving.
- This makes 6 servings at 1 large cup each. Each serving is 9 Points on Weight Watchers. Enjoy!
Star Spangled Sweet and Sour Salad
Ingredients:
- Red cabbage
- Green cabbage
- Carrots
- Red bell pepper
- Blueberries
- Strawberries
- Fresh cilantro
- Green onions
- Slivered almonds
- Sesame seeds
Sweet and Sour Dressing:
- Olive oil
- Apple cider vinegar
- Honey
- Soy sauce
- Fresh lime juice
- Fresh ginger
- Salt
- Pepper
Star Spangled Sweet and Sour Salad
Celebrate with a vibrant and refreshing Star-Spangled Sweet and Sour Salad! This colorful dish features a mix of shredded red and green cabbage, julienned carrots, and thinly sliced red bell pepper, combined with fresh blueberries and sliced strawberries for a patriotic touch. Tossed with a sweet and tangy dressing and garnished with slivered almonds and sesame seeds, this salad is perfect for your festive gatherings. Enjoy a burst of flavors and textures with every bite!
Ingredients
- 2 Cups Shredded Red Cabbage
- 2 Cups Shredded Green Cabbage
- 2 Large Carrots, Julienned
- 1 Red Bell Pepper, Thinly Sliced
- 1 Cup Blueberries
- 1 Cup Strawberries, Hulled and SLiced
- 1/2 Cup Cilantro, Chopped
- 4 Green Onions, Thinly Sliced
- 1/4 Cup Slivered Almonds
- 2 Tbl Sesame Seeds
For the Sweet and Sour Dressing
- 1/4 Cup Olive Oil
- 3 Tbl Apple Cider Vinegar
- 2 Tbl Honey or Honey Substitute (I used Substitute in the WW Calculations below)
- 1 Tbl Soy Sauce
- 2 Tbl Fresh Lime Juice
- 1 Tsp Grated Fresh Ginger
- Salt/pepper to taste
Instructions
- Prepare the Vegetables: In a large salad bowl, combine the shredded red cabbage, green cabbage, julienned carrots, and thinly sliced red bell pepper.
- Add the Fruits and Herbs: Add the blueberries, sliced strawberries, chopped fresh cilantro, and green onions to the salad bowl.
- Prepare the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, honey, soy sauce, fresh lime juice, grated fresh ginger, salt, and pepper until well combined.
- Assemble the Salad: Drizzle the sweet and sour dressing over the salad and gently toss to combine. Sprinkle the slivered almonds and sesame seeds on top for added crunch and garnish.
- Serve the salad immediately or chill in the refrigerator for up to an hour before serving
- This makes 6 servings. On WW, each serving is 4 WW Points. Enjoy!
Yankee Doodle Apple Salad
Ingredients:
- Granny Smith apples
- Red apples (such as Fuji or Gala)
- Blueberries
- Strawberries
- Baby spinach
- Arugula
- Red onion
- Crumbled blue cheese
- Walnuts
- Olive oil
- Apple cider vinegar
- Honey or Wholesome Yum Zero Sugar Keto Honey Substitute
- Dijon mustard
- Salt
- Pepper
Yankee Doodle Apple Salad
Enjoy a crisp and colorful Yankee Doodle Apple Salad perfect for any festive occasion! This salad features a delightful mix of thinly sliced Granny Smith and red apples, fresh blueberries, and strawberries, all tossed with baby spinach and arugula. The addition of crumbled blue cheese and toasted walnuts adds a wonderful texture and flavor, while thinly sliced red onion provides a subtle bite. Drizzled with a light and tangy apple cider vinegar and honey dressing, this salad is both refreshing and delicious. Perfect for celebrating with friends and family!
Ingredients
- 2 Granny Smith Apples (Cored and Thinly Sliced)
- 2 Red Apples (Cored and Thinly Sliced) Gala or Fuji
- 1 Cup Blueberries
- 1 Cup Strawberries (Hulled and Sliced)
- 3 Cups Baby Spinach
- 3 Cups Arugula
- 1/2 Red Onion, Thinly Sliced
- 3/4 Cup Crumbled Bleu Cheese
- 1/2 Cup Walnuts, Toasted
For the Dressing
- 1/4 Cup Olive Oil
- 3 Tbl Apple Cider VInegar
- 2 Tbl Honey or Honey Substitute
- 1 Tbl Dijon Mustard
- Salt/Pepper to Taste
Instructions
- Prepare the Salad Base: In a large salad bowl, combine the thinly sliced Granny Smith apples, red apples, baby spinach, arugula, and thinly sliced red onion.
- Add the Fruits and Cheese: Add the blueberries, sliced strawberries, and crumbled blue cheese to the salad bowl.
- Prepare the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
- Assemble the Salad: Drizzle the dressing over the salad and gently toss to combine. Sprinkle toasted walnuts on top for added crunch.
- Serve the salad immediately or chill in the refrigerator for up to an hour before serving
- This makes 6 servings. On WW, each serving is 8 WW Points. Enjoy!
Red, White, and Blueberry Salad
- Mixed greens (4 cups)
- Strawberries, sliced (1 cup)
- Blueberries (1 cup)
- Fat Free Feta cheese, crumbled (1 cup)
- Walnuts, chopped (1/4 cup)
- Ken’s Light Balsamic Vinaigrette (4 tablespoons)
Red White and Blueberry Salad
Ingredients
- 4 Cups Mixed Greens
- 1 Cup Sliced Strawberries (Sliced Thin)
- 1 Cup Blueberries
- 1 Cup Fat Free Feta Cheese, Crumbled
- 1/4 Cup Chopped Walnuts
- 4 Tablespoons Ken's Light Balsamic Vinaigrette
Instructions
- In a large salad bowl, combine mixed greens, strawberries, blueberries, feta cheese, and walnuts. Drizzle with balsamic vinaigrette. Toss gently to combine. Serve immediately.
- This makes 4 servings. On Weight Watchers, each serving is 3 WW Points. Enjoy.
Patriotic Quinoa Salad
- Quinoa, cooked (1 cup)
- Cherry tomatoes, halved (1 cup)
- Blueberries (1 cup)
- Cucumber, Sliced (1/2 cup)
- Goat cheese, crumbled (1/2 cup)
- Lemon juice (2 tablespoons)
- Olive oil (1 tablespoon)
- Salt and pepper to taste
Patriotic Quinoa Salad
Ingredients
- 1 Cup Cooked Quinoa
- 1 Cup Cherry Tomatoes, Halved
- 1 Cup Blueberries
- 1 Cup Cucumber, Chopped
- 1/2 Cup Crumbled Goat Cheese
- 2 Tbl Lemon Juice
- 1 Tbl Olive Oil
- Salt/Pepper to Taste
Instructions
- In a large bowl, combine cooked quinoa, cherry tomatoes, blueberries, cucumber, and goat cheese. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour dressing over salad and toss to combine .Serve immediately or refrigerate until ready to serve.
- This makes 4 Servings. On WW, each serving is 4 Points. Enjoy!
Liberty LoMein Salad
Ingredients:
- Lo mein noodles
- Red bell pepper
- Yellow bell pepper
- Red cabbage
- Snow peas
- Edamame (shelled)
- Green onions
- Fresh cilantro
- Sesame seeds
Dressing:
- Soy sauce
- Rice vinegar
- Sesame oil
- Honey or Wholesome Yum Zero Sugar Keto Honey Substitute
- Fresh ginger
- Garlic
- Lime juice
- Salt
- Pepper
Liberty LoMein Salad
Experience a burst of flavors with the Liberty Lo Mein Salad! This vibrant dish features cooked lo mein noodles mixed with thinly sliced red and yellow bell peppers, crisp snow peas, edaname, and shredded red cabbage. Fresh cilantro and green onions add a refreshing touch, while sesame seeds provide a delightful crunch. Drizzled with a savory soy sauce and sesame oil dressing, this salad is perfect for a light and satisfying meal. Enjoy the colorful, fresh, and flavorful Liberty Lo Mein Salad, ideal for any occasion!
Ingredients
- 12 Oz Cooked and Cooled LoMein Noodles
- 1 Each Red & Yellow Pepper, Thinly Sliced
- 1 Cup Snow Peas, Trimmed and Halved (or whole)
- 1 Cup Shredded Red Cabbage
- 1 Cup Shelled Edamame
- 4 Green Onions, Thinly Sliced
- 1/2 Cup Cilantro, Chopped
- 2 Tbl Sesame Seeds
For The Dressing
- 1/4 Cup Soy Sauce
- 3 Tbl Rice Vinegar
- 2 Tbl Sesame Oil
- 1 Tbl Honey
- 1 Tsp Grated Fresh Ginger
- 1 Clove Garlic, Minced
- 2 Tbl Lime Juice
- Salt/Pepper to Taste
Instructions
- Prepare the Vegetables: In a large salad bowl, combine the thinly sliced red bell pepper, yellow bell pepper, shredded red cabbage, snow peas, and shelled edamame.
- Add the Noodles: Add the cooked and cooled lo mein noodles to the salad bowl.
- Add the Herbs and Garnish: Add the chopped fresh cilantro and sprinkle sesame seeds over the salad.
- Prepare the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated fresh ginger, minced garlic, lime juice, salt, and pepper until well combined.
- Assemble the Salad: Drizzle the dressing over the salad and gently toss to combine
- This makes 6 servings. On WW, each serving is 6 WW Points. Enjoy!
Red, White, and Blue Potato Salad
- Red potatoes, Quartered (1 pound)
- Blue potatoes, Quartered (1 pound)
- Fat Free Greek yogurt (1/2 cup)
- Dijon mustard (2 tablespoons)
- Green onions, chopped (1/4 cup)
- Salt and pepper to taste
Red White and Blue Potato Salad
Ingredients
- 1 Pound Red Potatoes, Quartered
- 1 Pound Blue Potatoes, Quartered
- 1/2 Cup Fat Free Plain Greek Yogurt
- 2 Tbl Dijon Mustard
- 1/4 Cup Chopped Green Onions
- Salt/Pepper To Taste
Instructions
- Boil red and blue potatoes until tender, then drain and let cool. In a large bowl, combine potatoes, Greek yogurt, Dijon mustard, and green onions. Season with salt and pepper. Toss gently to combine. Serve immediately or refrigerate until ready to serve.
- This makes 4 Servings. Each Serving is 4 WW Points. Enjoy!
Firecracker Farro Salad
- Farro
- Red bell pepper
- Yellow bell pepper
- Cherry tomatoes
- Red onion
- Black beans
- Corn kernels
- Fresh cilantro
- Feta cheese
- Sunflower seeds (Optional)
Dressing:
- Olive oil
- Lime juice
- Apple cider vinegar
- Honey
- Smoked paprika
- Chili powder
- Salt
- Pepper
Firecracker Farro Salad
Brighten up your table with a vibrant Firecracker Farro Salad! This colorful and hearty salad combines nutty farro with diced red and yellow bell peppers, juicy cherry tomatoes, black beans, and sweet corn kernels. The addition of finely chopped red onion, fresh cilantro, and crumbled feta cheese adds layers of flavor and texture. A smoky, tangy dressing made with olive oil, lime juice, apple cider vinegar, honey, smoked paprika, and chili powder ties everything together. Garnished with sunflower seeds for a delightful crunch, this salad is perfect for any festive occasion or healthy meal. Enjoy the burst of colors and flavors in every bite!
Ingredients
- 1.5 Cups Farro, Cooked and Cooled
- 1 Red and Yellow Bell Pepper, Diced
- 1 Cup Cherry Tomatoes, Halved
- 1/2 Cup Red Onion, Diced or Sliced
- 1 Cup Black Beans, Rinsed and Drained
- 1 Cup Corn Kernels, Fresh or Canned, Drained
- 1/4 Cup Cilantro, Chopped
- 1/2 Cup Fat Free Feta Cheese
- 1/4 Cup Sunflower Seeds, Optional
For the Dressing
- 1/4 Cup Olive Oil
- 3 Tbl Lime Juice
- 2 Tbl Apple Cider Vinegar
- 1 Tbl Honey
- 1 Tsp Smoked Paprika
- 1/2 Tsp Chili Powder
- Salt/Pepper to Taste
Instructions
- Prepare the Salad Base: In a large salad bowl, combine the cooked and cooled farro, diced red bell pepper, diced yellow bell pepper, halved cherry tomatoes, finely chopped red onion, black beans, and corn kernels.
- Add the Herbs and Cheese: Add the chopped fresh cilantro and crumbled feta cheese to the salad bowl.
- Prepare the Dressing: In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, honey, smoked paprika, chili powder, salt, and pepper until well combined.
- Assemble the Salad: Drizzle the dressing over the salad and gently toss to combine. Sprinkle sunflower seeds on top (if using).
- This makes 6 servings. Each serving on WW is 4 WW Points. Enjoy!
Watermelon, Feta, and Blueberry Salad
- Watermelon, cubed (4 cups)
- Blueberries (1 cup)
- Fat Free Feta cheese, crumbled (1 cup)
- Fresh mint, chopped (2 tablespoons)
- Lime juice (2 tablespoons)
Watermelon Feta Blueberry Salad
Ingredients
- 4 Cups Seedless Watermelon, Cubed
- 1 Cup Blueberries
- 1 Cup Fat Free Feta Cheese
- 2 Tbl Fresh Mint, Chopped
- 2 Tbl Lime Juice
Instructions
- In a large bowl, combine watermelon, blueberries, feta cheese, and mint. Drizzle with lime juice. Toss gently to combine. Serve immediately or refrigerate until ready to serve.
- This makes 4 servings and is 1 WW Point per serving. Enjoy!
Red White & Blue Radish Salad
Ingredients:
- Red radishes, thinly sliced
- Blue potatoes, thinly sliced and boiled until tender
- Mixed greens (such as arugula, baby spinach, and kale)
- Cherry tomatoes, halved
- Red onion, thinly sliced
- Feta cheese, crumbled
Dressing:
- Olive oil
- Lemon juice
- Honey or Wholesome Yum Zero Sugar Keto Honey Substitute
- Dijon mustard
- Salt
- Pepper
Red White Blue Radish Salad
Celebrate with a vibrant Red, White, and Blue Radish Salad that's as festive as it is delicious! This colorful dish features thinly sliced red radishes, tender blue potatoes, and juicy cherry tomatoes, all mixed with fresh greens like arugula, baby spinach, and kale. Thinly sliced red onion and crumbled feta cheese add a perfect balance of flavors and textures. Drizzled with a tangy and sweet dressing made from olive oil, lemon juice, honey, and Dijon mustard, this salad is a perfect addition to any gathering. Enjoy the burst of flavors and the striking presentation of this patriotic salad!
Ingredients
- 1 Cup Red Radishes, Thinly Sliced
- 12 oz Blue Potatoes, Quartered and Cooked
- 3 Cups Mixed Greens or Field Greens
- 1 Cup Cherry Tomatoes, Halved
- 1/2 Medium Red Onion, Halved and Thinly Sliced
- 3/4 Cup Fat Free Feta Cheese Crumbles
For The Dressing
- 1/4 Cup Olive Oil
- 3 Tbl Lemon Juice
- 2 Tbl Honey or Keto Honey Substitute
- 1 Tbl Dijon Mustard
- Salt/Pepper to Taste
Instructions
- Prepare the Vegetables: Boil the whole blue potatoes until tender, then slice them thinly to yield about 10.6 ounces. In a large salad bowl, combine the thinly sliced red radishes, cooked and sliced blue potatoes, halved cherry tomatoes, and thinly sliced red onion.
- Add the Greens and Cheese: Add the mixed greens and crumbled feta cheese to the salad bowl.
- Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well combined.
- Assemble the Salad: Drizzle the dressing over the salad and gently toss to combine
- This makes 6 servings. Each serving on WW is 5 WW Points. Enjoy!
Patriotic Couscous Salad
- Couscous (1 cup)
- Boiling water (1 cup)
- Red bell pepper, roasted and diced (1)
- Blueberries (1/2 cup)
- Fat Free Feta cheese, crumbled (1 cup)
- Parsley, finely chopped (1/4 cup)
- Lemon juice (2 tablespoons)
- Olive oil (1 tablespoon)
- Salt and pepper to taste
Patriotic Couscous Salad
Equipment
Ingredients
- 1 Cup Couscous
- 1 Cup Boiling Water
- 1 Red Bell Pepper, Roasted and Diced
- 1/2 Cup Blueberries
- 1 Cup Fat Free Feta Cheese
- 1/4 Cup Finely Chopped Parsley
- 2 Tbl Lemon Juice
- 1 Tbl Olive Oil
- Salt/Pepper To Taste
Instructions
- Prepare the Couscous:Place the couscous in a large bowl. Pour the boiling water over the couscous, cover, and let it sit for 5 minutes. Fluff the couscous with a fork.
- Roast the Red Bell Pepper:Preheat the oven to 450°F (230°C). Place the red bell pepper on a baking sheet and roast for about 20 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven and place in a bowl, covering with plastic wrap for 10 minutes. Peel off the skin, remove the seeds, and dice the pepper.
- In the bowl with the couscous, add the diced roasted red bell pepper, blueberries, crumbled feta cheese, and chopped parsley.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the couscous mixture. Toss gently to combine all the ingredients evenly. Serve immediately or refrigerate until ready to serve.
- This makes 4 servings. On WW, each serving is 6 WW Points. Enjoy!
Patriotic Pasta Salad
- Rotini Pasta (8 oz or about 2 cups)
- Cherry tomatoes, halved (1 cup)
- Blueberries (1 cup)
- Mozzarella balls (Bocconcini), halved (4 Ounces)
- Red onion, Sliced (1/4 cup)
- Fresh basil, chopped (1/4 cup)
- Olive oil (2 tablespoons)
- Red wine vinegar (2 tablespoons)
- Salt and pepper to taste
Patriotic Pasta Salad
Ingredients
- 8 Oz Rotini Pasta
- 1 Cup Cherry Tomatoes, Halved
- 1 Cup Blueberries
- 4 Ounces Small Mozzarella Balls, Halved
- 1/4 Cup Red Onion, Sliced
- 1/4 Cup Fresh Basil, Chopped
- 2 Tbl Olive Oil
- 2 Tbl Red Wine Vinegar
- Salt/Pepper to Taste
Instructions
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse the pasta under cold water to cool it down.
- While the pasta is cooking, halve the cherry tomatoes and mozzarella balls, and finely chop the red onion and basil.
- In a large mixing bowl, combine the cooked and cooled pasta, cherry tomatoes, blueberries, mozzarella balls, red onion, and basil.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
- Pour the dressing over the pasta mixture. Toss gently to combine all the ingredients evenly. Serve immediately or refrigerate until ready to serve.
- This makes 4 servings. Each serving is 13 WW Points. Enjoy!
Frequently Asked Questions About Patriotic Salads
- Can I prepare these salads ahead of time? Yes, most of these salads can be prepared ahead of time. It’s best to add the dressing just before serving to keep the ingredients fresh and crisp.
- Are these salads suitable for vegetarians? Yes, all of these salads are vegetarian. However, if you’re serving vegans, you’ll need to omit the cheese or replace it with a vegan alternative.
- Can I use different types of pasta for the Patriotic Pasta Salad? Absolutely! You can use any pasta shape you like, such as bow-tie, penne, or fusilli.
- How can I make these salads more protein-rich? You can add grilled chicken, chickpeas, or tofu to increase the protein content of these salads.
- Can I use frozen fruits instead of fresh ones? Fresh fruits are recommended for the best texture and flavor, but you can use frozen fruits if fresh ones are not available. Just make sure to thaw and drain them well.
RELATED: 12 Easy and Delicious Summer Salads
- How long will these salads last in the refrigerator? These salads will typically last for 2-3 days in the refrigerator if stored in an airtight container. The Red, White, and Blue Potato Salad and Patriotic Pasta Salad might last a bit longer.
- Are these salads gluten-free? The Red, White, and Blueberry Salad, Patriotic Quinoa Salad, Red, White, and Blue Potato Salad, and Watermelon, Feta, and Blueberry Salad are gluten-free. Use gluten-free pasta for the Patriotic Pasta Salad to make it gluten-free.
- Can I add nuts to these salads? Yes, adding nuts such as almonds, walnuts, or pecans can add a nice crunch and additional flavor to these salads.
- What can I use instead of feta or blue cheese? You can use goat cheese, cheddar, or any other cheese you prefer. For a non-dairy option, try using a vegan cheese alternative.
- How can I keep the salad ingredients fresh for a picnic or outdoor event? Keep the salads in a cooler with ice packs until ready to serve. For salads with leafy greens, keep the dressing separate and add it just before serving to prevent wilting.
