Printable Recipe: Fruited Plain Flag Salad Recipe

"Fruited Plain" Flag Salad Recipe for the Fourth

One of my favorite Fourth of July food recipes to make, this is such a pretty salad... and it's simply bursting with flavor! With it's cool and tangy dressing, it's also the perfect accompaniment to the grilled chicken recipe above.

To make this part of your traditional 4th of July menu ahead of time, simply assemble the salad and make the dressing, and add the dressing right before serving.

Serves about 8.

Ingredients:

Salad:
1 lb. baby spinach, stems removed, washed and dried
5 green onions, sliced
1/2 C. slivered almond, toasted
1 pint strawberries, sliced
1 C. blueberries
1 C. provolone cheese, shredded

Dressing:
2/3 C. raspberry jam
1 tbsp. spicy brown grainy mustard
3 tbsp. balsamic vinegar
2 tbsp. white wine vinegar
1/2 C. extra virgin olive oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

Instructions: 1. To make the dressing, place the raspberry jam in a small microwave-safe bowl. Microwave on med-low heat until softened and easy to mix.

2. Whisk in remaining ingredients. Cover and refrigerate until ready to use.

3. To make the salad, toss together the spinach, onions, and almonds in a large salad bowl.

4. Place half of your blueberries in a circle/mound on top of the spinach mixture, in the middle of the bowl.

5. Place shredded cheese in a ring around blueberries.

6. Mix the strawberries and the other half of your blueberries. Arrange in a circle around the cheese at the outside of the salad. Cover and refrigerate until ready to serve.