Red, White, and Blue … Salad?
I love summer berries. I love them on their own. I love them in desserts. I love them in jams, jellies, relishes, and other condiments. I love them baked goods. And I love them in salads. I really love them in salads.
So this time around, I'm sharing a fun summer salad that comes to you compliments of another CSA box adventure. We recently received a giant pile of mixed salad greens, garlic scapes, several pints of strawberries, and more. Combined with a recent deal on Parmesan cheese and the beautiful, plump blueberries that managed to find their way home with me on my last trip to the market, and a colorful, delicious salad was born. While it wasn't planned this way, I did decide it was a really pretty salad that seems well-suited to the upcoming Independence Day holiday and many other summer gatherings and festivals. Any time you are looking to add a splash of color, a salad like this really goes a long way. Enjoy!
- 8 c. mixed greens
- 1 pint fresh blueberries
- 1 pint fresh strawberries, hulled and halved
- 2 T. finely chopped garlic scapes -- optional
- 1/4 c. grated Parmesan cheese
- 3/8 c. blueberry vinegar
- 2 tsp. honey
- 1 tsp. country-style Dijon mustard
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 3 T. extra virgin olive oil
Layer the mixed greens, blueberries, strawberries, garlic scapes, and Parmesan cheese in a large salad bowl. Set aside in the refrigerator.
Whisk the remaining ingredients together to form a vinaigrette. Serve the dressing alongside the salad.
- Yields: 4-6 servings
- Preparation Time: 10 minutes