4th of July Salad (Printable)
Patriotic berry, jicama and mozzarella salad with honey-poppy vinaigrette; ready in 15 minutes.
# What You'll Need:
→ Salad
01 - 4 cups mixed baby greens such as arugula, spinach, or romaine
02 - 1 cup fresh strawberries, hulled and halved
03 - 1 cup fresh blueberries
04 - 1 cup fresh jicama, julienned, or substitute apple for added sweetness
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
# Directions:
01 - Wash and dry the baby greens meticulously, then distribute evenly over a large serving bowl or platter.
02 - Scatter strawberries, blueberries, and julienned jicama over the arranged greens to create a uniform distribution of colors.
03 - Place the halved mozzarella balls on top of the salad for visual impact and balanced texture.
04 - In a small mixing bowl, whisk extra-virgin olive oil, white balsamic vinegar, honey, poppy seeds, Dijon mustard, salt, and black pepper until fully emulsified.
05 - Drizzle the poppy seed dressing evenly over the salad immediately before serving.
06 - Lightly toss to combine the ingredients, or present the dressing on the side for guests to serve as desired.
# Expert Advice:
01 -
- Your secret: the unexpected poppy seed dressing makes all the berries and cheese sing together.
- It’s impossibly easy—no stove needed, and you look like the hero with almost no effort.
02 -
- If you skip drying the greens, even a perfect dressing turns watery and bland—trust me, I’ve done it.
- Swapping in feta or goat cheese totally changes the vibe, but either will be fantastic if mozzarella’s not your thing.
03 -
- Vigorously whisk the dressing so it emulsifies and clings to every berry and leaf.
- Tasting before serving is key& a pinch of salt at the end can make the flavors pop.