“Man does not live by lettuce alone.…..” I’m pretty sure that is scripture written somewhere. Possibly here. If not, it should be. I mean, I can appreciate a very simple salad, with a single yummy green, and a drizzle of oil & vinegar, but it’s more fun to make it look like art!
Keep it relatively simple, stick with fresh ingredients and keep color balance in mind. I wanted this salad to imitate a patriotic palate. Nut allergies: leave out the nuts, you’ve still got the cheese to give you some white.
This is the second recipe to help you shape your Independence Day Menu. More coming tomorrow! Subscribe to our RSS at the top of the post to be kept up to date! I love this holiday!
Nuts & Berries Mixed Green Salad
serves 8–12, depending on the portion size
12 cups mixed greens
1 red onion, sliced thin
1 pint fresh raspberries
1/2 pint fresh blueberries
2 cups feta or bleu cheese, whichever is your preference
1 cup slivered almonds
1 cup pine nuts
Wash and spin greens. Toss all ingredients together just before serving. Dress with Raspberry Poppyseed dressing.
Raspberry Poppyseed Dressing
makes about 1 1/2 cups
1/2 cup red wine vinegar
3/4 cup vegetable or canola oil
2 teaspoons poppyseeds
4–5 tablespoons sugar–depending on taste
1 tablespoon minced red onion
1 teaspoon salt
1/2 teaspoon dried, powdered mustard
Combine all the ingredients in a jar. Squish up the raspberries a little before adding. Let refrigerate at least 4 hours before using. Overnight will better marry the flavors together.