4th of July Salad (Printable)
Festive berry and mozzarella salad with jicama and a tangy poppy seed dressing—bright, crunchy, and crowd-pleasing.
# What You'll Need:
→ Salad
01 - 4 cups mixed baby greens (such as arugula, spinach, or romaine), thoroughly washed and dried
02 - 1 cup fresh strawberries, hulled and halved
03 - 1 cup fresh blueberries
04 - 1 cup fresh jicama, julienned (or substitute with apple slices for a sweeter option)
05 - 1 cup 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 Steps:
01 - Wash and dry mixed baby greens thoroughly, then arrange evenly across a large serving platter or bowl.
02 - Scatter strawberries, blueberries, and julienned jicama uniformly over the greens.
03 - Top the arrangement with halved mozzarella balls, creating a festive 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 black pepper until the dressing is fully emulsified.
05 - Drizzle the dressing evenly over the prepared salad immediately before serving.
06 - Gently toss to combine or present with dressing on the side as preferred.
# Expert Advice:
01 -
- Your guests will swear you spent hours conjuring this festive masterpiece, but it truly takes minutes.
- The interplay between juicy berries and creamy mozzarella is somehow both playful and sophisticated—and it never gets old.
02 -
- If you dress the salad too early, the greens will wilt and the berries can stain everything, so pour the dressing just before serving.
- Switching jicama for apple works beautifully, but be sure to slice it last—apple browns much faster than you’d expect.
03 -
- Always taste your dressing before pouring—they’re easy to tweak, and a pinch more salt or honey can make it just right.
- Chill your serving bowls and plates for a few minutes—this keeps the greens crisp and ensures the salad feels extra refreshing on hot days.