4th of July Salad (Printer-Friendly)
Patriotic berry, jicama and mozzarella salad with honey-poppy seed vinaigrette, ready in 15 minutes.
# 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 apple, julienned)
05 - 1 cup fresh mozzarella balls, 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 Make It:
01 - Wash and thoroughly dry the baby greens. Arrange the greens evenly on a large salad bowl or platter.
02 - Distribute strawberries, blueberries, and jicama evenly over the arranged greens.
03 - Place halved mozzarella balls across the salad for a decorative appearance.
04 - In a small mixing bowl, combine olive oil, white balsamic vinegar, honey, poppy seeds, Dijon mustard, salt, and black pepper. Whisk until the dressing is smooth and emulsified.
05 - Drizzle the prepared dressing evenly over the salad just before serving.
06 - Toss lightly to combine, or offer the dressing on the side as preferred.
# Helpful Hints:
01 -
- This salad is lightning-fast to throw together, yet looks impressive enough for any party table.
- The colors alone will cheer you up before you even take a bite — and trust me, the flavors follow suit.
02 -
- If the greens are wet at all, the dressing will slide right off and pool at the bottom—never skip a good spin or pat dry.
- Adding the fruit and cheese just before serving keeps everything crisp and fresh, instead of soggy and dulled.
03 -
- Never underestimate the power of room temperature cheese and fruit—straight from the fridge just won’t taste as vibrant.
- A microplane grater for a touch of lemon zest over the top is the chef’s kiss nobody expects.