4th of July Salad (Printable)
Bright berry, jicama and mozzarella salad with honey-poppy seed dressing — quick, colorful and crowd-pleasing.
# What You'll Need:
→ Salad
01 - 4 cups mixed baby greens (arugula, spinach, romaine blend)
02 - 1 cup fresh strawberries, hulled and halved
03 - 1 cup fresh blueberries
04 - 1 cup fresh jicama, julienned (or apple, julienned, as alternative)
05 - 1 cup fresh mozzarella balls (ciliegine or bocconcini), 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, to taste
12 - Freshly ground black pepper, to taste
# How-To Steps:
01 - Rinse and thoroughly dry baby greens. Spread greens evenly on a large serving platter or in a salad bowl.
02 - Evenly distribute strawberries, blueberries, and julienned jicama over the greens.
03 - Scatter halved mozzarella balls across the assembled salad for a vibrant presentation.
04 - In a small mixing bowl, whisk olive oil, white balsamic vinegar, honey, poppy seeds, Dijon mustard, and season with salt and pepper until the dressing is smooth and emulsified.
05 - Drizzle dressing evenly over salad just before serving. Gently toss to coat or serve dressing on the side as desired.
# Expert Tips:
01 -
- The poppy seed dressing is secretly the reason people come back for seconds.
- It's got those festive colors without tasting like a gimmick—just fresh, crunchy, and creamy in every bite.
02 -
- If your greens are at all damp, the dressing slips right off and pools at the bottom—lesson learned after my first batch.
- Letting the salad sit dressed for more than 10 minutes makes it wilt—add the dressing at the very last moment for crispness.
03 -
- Chill the salad plates if serving on a hot day, so the greens stay crisp.
- Whisk the dressing until it looks almost creamy for the best cling and flavor in every forkful.