This strawberry blueberry salad with homemade balsamic vinaigrette combines lettuce, berries and crumbled cheese to create a light and refreshing salad that will be fabulous for your 4th of July cook out.

Equipment

  • 1 mason jar
  • 1 large bowl
  • 1 strawberry huller optional
  • measuring cups and spoons

Ingredients

Salad

  • 8 cups Mixed salad greens
  • 1 cup Strawberries washed
  • ½ cup Blueberries washed
  • ½ cup Raspberries washed
  • 4 oz Crumbled goat cheese or blue cheese

Balsamic Vinaigrette

  • 1 cup olive oil
  • 4½ tablespoons balsamic vinegar
  • 1 clove garlic minced
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • ½  teaspoon black pepper

 

Instructions

The Salad

  1. Add the salad greens to the salad bowl.
  2. Remove the leaves from the strawberries and cut them in thirds.
  3. Add the chopped strawberries, blueberries and raspberries to the bowl.
  4. Add the crumbled goat or blue cheese to the salad.
  5. If you want to use nuts, chop the walnuts and pecans and add them to the salad as well.
  6. Toss with 2 to 3 Tablespoons vinaigrette dressing (see below for the recipe).

Vinaigrette Dressing

  1. Add all of the ingredients for the vinaigrette to a mason jar
  2. Put on the lid and shake well.

Notes

  1. You can add sliced chicken breast and turn this into a dinner salad.
  2. The recipe calls for three types of berries, you can serve it with one or two of them or change the amount of each berry to customize it.
  3. If you eat a lot of strawberries, consider getting a strawberry huller. They’re very inexpensive and make hulling easy!
  4. This recipe makes more vinaigrette than you will need for one salad…you can store it in the refrigerator for up to a month.