Red white & blue salad isn't just for patriotic holidays. A poppyseed dressing and tasty toppings make this salad exciting and delicious.
Clearly, I'm really into red white and blue things this week {see here here and here}. I can't help it. I love celebrating holidays!
Anywho, as much as I love festive drinks and desserts, there's gotta be a little healthiness going on.
I decided to make a salad to go along with my Patriotic Chicken Fingers, and I ended up liking the salad even more than the chicken fingers. Ha go figure.
I love salad, but sometimes it can seem like you're only eating it to get your veggies "out of the way" before digging into the good stuff.
Not this salad! It's filled with goodies that just happen to turn it into a red white and blue salad. I'll take it!
Red strawberries {raspberries or tomatoes would also work well in the salad}
Blueberries and blue cheese for the blue
For the white, I used sliced almonds and blue cheese {which has a lot of white}
Then I made a super simple, quick poppyseed dressing to toss with the salad, and there you go! A tasty, fun, and festive side that you can feel good about eating. Sign me up!
Just a note that the nutrition facts are calculated for the entire recipe for salad dressing; I only used about half but you might find you want more dressing.
Start by using about half and then adding more dressing if desired.
You can always keep the dressing in the fridge for a week or two - it's delish!
Red White and Blue Salad
Ingredients
For the poppyseed dressing:
- 1/3 cup white wine vinegar
- 1 tsp Creole mustard or whole grain mustard
- 1 tsp sugar
- 1/2 tsp salt
- 1 TBSP onion grated
- 1/4 cup olive oil
- 1 TBSP poppy seeds
For the salad:
- 2 oz almonds sliced, about 1/2 cup almonds
- 9 oz spinach fresh
- 4 oz blue cheese crumbled
- 1 cup strawberries sliced
- 1/2 cup blueberries
Instructions
Make the dressing:
- Stir together the vinegar, mustard, sugar, and salt. Add in the grated onion {and any juices that come with it}. Slowly stir in the oil to combine the ingredients and add in poppy seeds.
Make the salad:
- In a dry skillet, toast the almonds over medium heat for about 5-7 minutes, stirring often and making sure they don't burn. Remove from skillet and let cool.
- Toss together the spinach, blue cheese, toasted almond, and strawberries. Add about half of the dressing and toss to coat. Add more dressing as needed. Sprinkle with blueberries
- Enjoy!
Notes
What to use in this recipe:
Meme
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