4th of July Salad (Printer-friendly)
Berries, mozzarella and jicama with a poppy seed vinaigrette — a bright, 15-minute summer side for four.
# What You’ll Need:
→ Salad
01 - 4 cups mixed baby greens (arugula, spinach, romaine)
02 - 1 cup fresh strawberries, hulled and halved
03 - 1 cup fresh blueberries
04 - 1 cup fresh jicama, julienned (or 1 cup julienned apple for sweetness)
05 - 1 cup fresh mozzarella balls (ciliegine or bocconcini), 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 Guide:
01 - Thoroughly wash and dry baby greens. Arrange evenly in a large serving bowl or platter.
02 - Distribute strawberries, blueberries, and jicama evenly over the greens.
03 - Arrange halved mozzarella balls on top to create a festive color contrast.
04 - Combine olive oil, white balsamic vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper in a small bowl. Whisk vigorously until fully emulsified.
05 - Drizzle the poppy seed dressing uniformly across the salad just before serving.
06 - Toss salad lightly to combine, or offer the dressing on the side according to preference.
# Expert Advice:
01 -
- If you want to impress a crowd but keep things easy breezy, this is your secret weapon.
- It's my go-to when I want something festively patriotic without needing to turn on the oven.
02 -
- If you don't dry the greens fully, the dressing will slip right off and pool at the bottom.
- Once, I forgot to cut the mozzarella balls and ended up chasing them around the plate—halve or quarter them for easier eating.
03 -
- Waiting until the absolute last minute to dress the salad keeps everything crisp and lively.
- Try using both strawberries and watermelon for extra juiciness and an even brighter display.