4th of July Salad (Print Version)
Patriotic berry and mozzarella salad with crisp jicama and poppy seed dressing — ready in 15 minutes.
# What You'll Need:
→ Salad
01 - 4 cups mixed baby greens (arugula, spinach, romaine), washed and dried
02 - 1 cup fresh strawberries, hulled and halved
03 - 1 cup fresh blueberries
04 - 1 cup jicama, julienned, or substitute apple for a sweet crunch
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
# How to Cook:
01 - Thoroughly wash and dry baby greens using cool water. Spread them evenly on a large platter or salad bowl.
02 - Distribute the strawberries, blueberries, and julienned jicama evenly over the arranged greens.
03 - Place the halved mozzarella balls on top, arranging for a celebratory red, white, and blue presentation.
04 - In a small mixing bowl, vigorously whisk together olive oil, white balsamic vinegar, honey, poppy seeds, Dijon mustard, salt, and freshly ground black pepper until the mixture is fully emulsified.
05 - Drizzle the poppy seed dressing evenly over the salad just before serving. Toss lightly to combine or serve the dressing on the side for guests to add as desired.
# Expert Advice:
01 -
- Nobody expects salad to steal the show, but this one wins everyone over with its brilliant colors and juicy bites.
- The combination of sweet berries, tangy poppy seed dressing, and a subtle cheese touch is as refreshing as summer itself.
02 -
- Once I tried making this salad too far in advance, and the berries turned the greens limp and sad—keep components separate until the very last minute.
- Switching to apple instead of jicama was an accidental discovery when I ran out, and it’s a hit every autumn gathering.
03 -
- Emulsify the dressing well so it clings beautifully to every bite—tiny bubbles mean you did it right.
- Try slicing half your strawberries extra thin for a ribbon effect along the edges of the serving bowl—it looks festive and makes every scoop a little fancier.