If you’re looking for some patriotic recipes for your Memorial Day celebration, check out these two from the Giant Eagle Market District!

Red, White, & Blue Fruit & Nut Salad
Compliments of Market District Chef Benjamin D’Amico

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Serves: 4-6 Prep Time: 15 min.


  • 4 oz Baby Spinach, Baby Leaf, or Baby Bibb Lettuce
  • 4 cups Watermelon, cut into ½ inch cubes
  • 2 cups Blueberries, rinsed
  • 2 cups Strawberries, cut into quarters
  • 1 cup Feta or Goat Cheese, crumbled
  • ¼ cup Sliced Almonds
  • ¼ cup Sunflower Seeds
  • 2 tbsp Fresh Mint, minced
  • 1 cup Market District Vinaigrette
  • (Strawberry-Poppy Seed, Honey-White Balsamic or Raspberry-Acai)


1. In a medium bowl combine the fruit, mint & dressing. Gently toss.
2. Lay the lettuce on the bottom of a serving plate.
3. Top with the tossed fruit and dressing.
4. Top with the cheese, seeds & nuts.
5. Garnish with additional mint sprigs and a crack of black pepper if desired.

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Red, White, & Blue Potato Salad
Compliments of Market District Chef Benjamin D’Amico

Serves: 6-8 Prep Time: 35 min. Cook Time: 20 min.


  • 4 lbs Petite Tri-Colored Potatoes, rinsed, cut into quarters
  • ½ cup Red Bell Pepper, minced
  • ½ cup Sweet Onion, minced
  • ½ cup Celery, diced
  • 4 each Hard Boiled Egg, chopped
  • ¼ cup Scallions, thinly sliced
  • Garnish Paprika


  • 1 cup Mayonnaise
  • 1 cup Sour Cream
  • ½ tbsp Kosher Salt
  • 2 tbsp Dijon Mustard
  • 1 tbsp Yellow Mustard
  • 1 tbsp Capers (optional – diced pickles will also work)
  • 1 tbsp Lemon Juice
  • 1 tsp Hot Sauce
  • ½ tbsp Black Pepper
  • ½ tbsp Garlic Powder


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1. Boil the potatoes in water until fork tender, remove and allow to cool.
2. For the dressing: whisk together all of the dressing ingredients until well mixed.
3. In a large bowl combine the rest of the ingredients and toss with the dressing.
4. Garnish with a sprinkle of paprika & thinly sliced scallions.