Patriotic Salad and Fourth of July, 2013

I know, I know, I know, I said I was going to get all my reviews and award out first...but, this is a timely recipe, and I just had to squeeze this one in.  On the Fourth of July, my mom and I decided to just serve up four salads.  She made three bean salad and coleslaw, and I made my Kids Love It! Potato Salad, which will be featured in my next review (hint, hint) and a fruit salad.  The fruit salad was going to have tons of different kinds of fruits in it, but I started putting berries in the bowl first, and then I added a few bananas, and then something struck my eye.  No, it wasn't a wayward blueberry; it was the look of the salad: it was red, white, and blue.  Hello?!  This was the Fourth of July, by golly, so I just to had leave it as is.  And, yes, I can tell you, that I made a big deal of it at my parents'.  "Hey, did anybody notice the colors?"  "Isn't it great that this salad is red, white, and blue?"  I ignored JK's comments that the blackberries were black; they look dark blue to me, humph.  "I know what!  I'm going to call this my Patriotic Salad, yes!"  Yes, indeed, I was very proud of myself, and you should be too.  Er, I mean, it's pretty, isn't it?

Patriotic Salad

Ingredients:

1 cup raspberries
1 cup blackberries
1 and 1/2 cups blueberries
2 and 1/2 cups strawberries, halved or quartered
3 bananas, sliced

Directions:

Make sure all the berries are rinsed and drained well.  Put all the fruit in a large bowl and gently toss.  Refrigerate for at least one hour.  Try to finish in one evening; it does not save well.  Feeds five hungry vegans and a Grannyma and a Poppy.