4th of July Salad
This fresh and delicious patriotic salad combines strawberries, blueberries and mozzarella cheese for a red, white and blue side dish perfect for Memorial Day and the 4th of July! Topped with toasted pine nuts, fresh basil and balsamic vinaigrette this Caprese inspired salad is sure to wow your friends and family!
Equipment
- Cutting board and knife
- small skillet
- mason jar with lid (optional, to mix the dressing)
- serving bowl
Ingredients
For the Balsamic Maple Dressing
- ½ cup olive oil
- ¼ cup balsamic vinegar, good quality
- 1 clove garlic, crushed
- 2 tbsp pure maple syrup
- ½ tsp dried thyme
- pinch of salt & pepper
For the Salad
- 8 cups lettuce, mix of spinach and butter lettuce feel free to use a your favorite lettuce or salad mix
- 1 cup fresh blueberries
- 1 cup fresh strawberries, quartered
- 8 oz fresh mozzarella, sliced and cut (or hand torn) into 1 inch pieces you can substitute mini mozzarella balls if preferred
- 4 tbsp pine nuts
- ¼ cup fresh basil, thinly sliced
Instructions
Toast the pine nuts
- Heat a skillet over medium heat. Do not add oil or cooking fat. Add pine nuts to the skillet and cook on medium heat for 2-3 minutes until lightly toasted, shaking constantly so they do not burn. Remove from the heat and allow to cool completely before adding to the salad. *Note* If the pine nuts burn they will taste very bitter in the salad so watch them closely.
Make the Maple Balsamic Vinaigrette
- Combine all ingredients in a mason jar or other jar with lid. Screw the lid on tight and shake the dressing until well combined. Set aside.
Assemble the 4th of July Salad and serve
- Add lettuce to a serving bowl. Arrange blueberries and strawberries evenly over the top. Then add mozzarella pieces. Sprinkle with slivers of fresh basil and (cooled) toasted pine nuts. Serve with Maple Balsamic Vinaigrette or your favorite balsamic dressing. Enjoy!
Notes
This recipe can easily be doubled or even cut in half to suit your needs.
Tried this recipe?Let us know how it was!