Red, White, and Blue Salad

Use the lovely color and texture of red leaf lettuce as the base for this fruity salad, perfect for independence day-- blueberries and feta cheese add the colors blue and white.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 174 Calories

Ingredients

• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1 cup blueberries
• 2 tablespoons sliced almonds
• 1 cup sliced strawberries
• 1 head red leaf lettuce
• 0.25 teaspoon sea salt, or to taste
• 0.25 cup crumbled feta cheese
• 0.25 cup extra virgin olive oil
• 0.25 cup strawberry preserves

Recipe Instructions

Step 1

Combine olive oil, preserves, white wine vinegar, Dijon mustard, and sea salt in the bowl of a small food processor. Pulse several times, until dressing is combined. Pour into a serving container and set aside.

Step 2

Wash lettuce and dry in a salad spinner. Use some of the outer, larger leaves to line a medium salad bowl, with the red color of the leaves to the outside of the bowl.

Step 3

Tear remaining lettuce leaves and add to the bed of whole leaves. Arrange strawberries, blueberries, and feta cheese crumbles on top of the torn lettuce. Sprinkle with sliced almonds and drizzle with strawberry vinaigrette. Refrigerate any remaining dressing in a sealed container, up to 5 days.