Red, White and Moo!

blueberry watermelon and cheese flag

Americans proudly celebrate the 4th of July in many ways. From pool parties to patriotic parades, red, white, and blue is on display.  No matter how you show your party colors, one thing remains consistent- good food.  

Southeast Dairy Association - cheese stuffed sliders

The Food Network recently released a survey that revealed what foods are “in” and which are “out” of favor for the upcoming holiday. It’s no surprise that grilling and backyard barbecues are among top party plans for the nation. But what’s most surprising is hot dogs will not be on the grill since half of Americans would rather have a hamburger on their plate. Scrumptious burgers must be stacked with crisp lettuce, fresh tomatoes, pickles, and onions and, of course, cheese. Declare your independence from cheddar and offer an array of sizzling flavors that include Swiss, Gouda, Havarti, Pepper Jack, and Mozzarella. Tempt your guests with these cheese-stuffed burger sliders served with onion jam.

Southeast Dairy Association - roasted vegetable potato salad

When it comes to sides, one-third of Americans voted potato salad over potato chips. Make a more healthful recipe without sacrificing taste by substituting equal parts of creamy Greek yogurt for mayonnaise. Using Greek yogurt in place of mayonnaise cuts fat and offers quality protein. Want to sparkle? Serve this sizzling roasted vegetable and potato salad and expect a salute to the chef.

Southeast Dairy Association - strawberry buttermilk ice cream

Ice cream was voted the top dessert for this all-American holiday. Rally your troops around the ice cream churn with blueberry buttermilk ice cream or if you need a no-fuss finish, the no churn strawberry buttermilk ice cream is for you.

However you celebrate our nation’s birthday, The Dairy Alliance  has your red, white and moo menu.

Happy 4th of July!  

Mary Martin Nordness, MA, RD, LD, CHES – Director, Nutrition Affairs

Mary Martin Nordness is a registered dietitian and certified health educator. She serves as Director of Nutrition Affairs for The Dairy Alliance, where she conducts television, radio, and print interviews on nutrition throughout the Southeast. Nationally, she has been interviewed for WebMD, Cooking Light, Teen Vogue, and Eating Well magazine. She received her Bachelor of Science degree in nutrition from Samford University in Birmingham, Al.

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