4th of July Salad (Printable version)
Vibrant red, white and blue salad of berries, jicama and mozzarella, tossed with a tangy poppy seed vinaigrette.
# What You'll Need:
→ Salad
01 - 4 cups mixed baby greens such as arugula, spinach, and romaine
02 - 1 cup fresh strawberries, hulled and halved
03 - 1 cup fresh blueberries
04 - 1 cup fresh jicama, julienned or substitute with julienned apple
05 - 1 cup fresh mozzarella balls (bocconcini or ciliegine), halved
→ Dressing
06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons white balsamic vinegar
08 - 1 tablespoon honey
09 - 1 teaspoon poppy seeds
10 - 1/4 teaspoon Dijon mustard
11 - Salt and freshly ground black pepper, to taste
# How to Prepare:
01 - Thoroughly wash and dry mixed baby greens. Arrange the greens evenly on a large salad platter or in a spacious bowl.
02 - Scatter strawberry halves, blueberries, and julienned jicama across the greens to distribute them evenly.
03 - Top the salad with halved mozzarella balls for a festive arrangement.
04 - In a small mixing bowl, combine olive oil, white balsamic vinegar, honey, poppy seeds, Dijon mustard, salt, and freshly ground black pepper. Whisk until the dressing is fully emulsified.
05 - Drizzle the poppy seed dressing evenly over the prepared salad just before serving.
06 - Gently toss the salad to combine, or alternatively, serve the dressing on the side.
# Expert advice:
01 -
- It lets you sneak extra berries onto plates under the guise of health and festivity.
- This salad turns even the most ordinary summer night into a party with its cheerful colors and sweet-tangy bite.
02 -
- Once, I didn’t dry the greens enough and the dressing slid right off—so patience with the salad spinner is worth it.
- Sneaking in a little lemon zest into the dressing one day made everything taste brighter.
03 -
- Always taste your dressing before pouring—you can adjust for sweetness or acidity on the fly.
- Layering the salad rather than tossing helps keep the bold colors on show.