4th Of July Salad (Print)
Patriotic mix of berries, jicama and mozzarella tossed with a bright poppy seed vinaigrette - ready in 15 minutes.
# What You Need:
→ Salad
01 - 4 cups mixed baby greens (such as arugula, spinach, or romaine), washed and dried
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 and 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 Make It:
01 - Thoroughly wash and dry the mixed baby greens. Arrange the greens evenly on a large salad bowl or platter.
02 - Distribute the prepared strawberries, blueberries, and julienned jicama evenly over the greens.
03 - Place halved mozzarella balls on top, ensuring even coverage for visual appeal.
04 - In a small mixing bowl, whisk together extra-virgin olive oil, white balsamic vinegar, honey, poppy seeds, Dijon mustard, salt, and freshly ground black pepper until fully emulsified.
05 - Drizzle the poppy seed dressing evenly over the salad just before serving. Gently toss to combine, or present with dressing on the side as preferred.
# Expert Tips:
01 -
- Your friends will think you planned the color scheme, but the flavors are what truly surprise them.
- It’s fast to make yet looks like a centerpiece—no cooking or special tools required.
02 -
- If you dress the salad too early, the greens will wilt faster than your guests arrive—always wait until the last minute.
- One day I swapped jicama for apple in a pinch, and honestly, no one noticed—be flexible if the market’s out of something.
03 -
- Always halve the mozzarella balls so even the bite-sized ones soak up the tangy dressing.
- One small pinch of flaky salt on top right before serving makes every flavor pop—don’t skip it.