*Featured in the July Issue of Scottsdale Health Magazine*
Independence Day is almost here and we are serving up this star spangled salad for sure! This recipe is certainly not rocket science but sometimes just doing something simple with a little twist is all it takes to kick up the presentation. For the 4th of July, we are making this festive red, white and blue salad using strawberries, blueberries and feta cheese with star shaped cucumbers. It will literally pair perfectly with any main dish no matter what you are serving, although BBQ is pretty much the standard for July 4th.
We love your basic green leaf lettuce because it has the perfect crunch. Just give it a nice rinse and pat it dry before you tear it into bite sized pieces. Simply assemble all of the ingredients in a large bowl and top with the cucumber stars.
The cast of characters for the poppy seed dressing are the perfect combination. A little dijon, apple cider vinegar, Greek yogurt, honey, olive oil and poppy seeds are all you need. Just combine all of the ingredients into a bowl and whisk until smooth. Drizzle the dressing over the top or serve on the side. Your guests are going to love this festive and patriotic salad!
- 1 head green leaf lettuce
- ½ English cucumber - cut into star shapes
- ¾ C blueberries
- ¾ C sliced strawberries
- ⅓ C toasted pecans
- ½ C feta cheese - cubed
- 1 teaspoon dijon mustard
- 1 tablespoon honey
- ¼ C apple cider vinegar
- 1 tablespoon 0% plain greek yogurt
- 2 teaspoons poppy seeds
- 3 tablespoons olive oil
- Wash and pat dry lettuce then tear into bite sized pieces and place in large mixing bowl. Add fresh blueberries, strawberries, toasted pecans and feta cheese. Toss ingredients together and top with cucumber stars.
- Combine all ingredients in a bowl and whisk until thickened and smooth.