4th of July Salad (Printable)
A quick 15-minute patriotic salad with berries, jicama and mozzarella, tossed in a honey-poppy seed vinaigrette.
# What You Need:
→ Salad
01 - 4 cups mixed baby greens (arugula, spinach, or romaine)
02 - 1 cup fresh strawberries, hulled and halved
03 - 1 cup fresh blueberries
04 - 1 cup fresh jicama, julienned, or apple for added 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, to taste
12 - Freshly ground black pepper, to taste
# Directions:
01 - Wash and thoroughly dry mixed baby greens. Arrange evenly on a large salad platter or in a wide salad bowl.
02 - Distribute strawberries, blueberries, and julienned jicama evenly over the prepared greens.
03 - Scatter halved mozzarella balls on top to enhance color contrast and texture.
04 - Whisk olive oil, white balsamic vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper in a small bowl until fully emulsified.
05 - Drizzle dressing evenly over the salad prior to serving. Toss gently to combine, or offer dressing on the side.
# Expert Suggestions:
01 -
- It looks like you spent hours, but honestly you can whip it up in fifteen minutes flat.
- Fresh berries and creamy mozzarella make every bite taste like summer on a fork.
02 -
- If you use damp greens, the dressing slides right off and waters down the flavors — patience pays off here.
- Letting the salad sit in the dressing for more than fifteen minutes wilts the greens, so always dress fresh.
03 -
- Don’t skip drying the greens — it’s the step that makes the salad feel restaurant-fresh.
- Let the cheese reach room temperature before serving for the creamiest texture and best flavor.