Red White and Blue Summer Salad
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If you’re looking for a fresh and festive dish to round out your 4th of July menu, this Red, White, and Blue Summer Salad is a perfect pick! It’s bursting with patriotic color, packed with flavor, and couldn’t be easier to assemble. Whether you’re heading to a backyard BBQ or hosting your own star-spangled gathering, this salad adds a refreshing touch that’s both beautiful and crowd-pleasing.
It all starts with a bed of crisp greens—use your favorite mix or whatever you have on hand. From there, you’ll layer on sweet blueberries, sliced strawberries, and creamy crumbles of feta cheese to create that red, white, and blue pop. To tie it all together, a sweet and tangy homemade dressing drizzles over the top. If you’ve made my Pretty in Pink Dressing before, you’ll recognize the flavor—this version just gets a little twist with crunchy poppy seeds stirred in for extra texture and flair.
One of my favorite additions to this salad is the glazed nuts—they add a caramelized crunch that’s truly irresistible. I usually grab mine from the bulk bins at WinCo for convenience, but if you’re feeling adventurous (or just want to keep things homemade), I’ve included a quick recipe for DIY glazed nuts at the end of the post. Either way, you’re in for a flavor-packed salad that looks just as good as it tastes.
Ingredients for Red, White, and Blue Summer Salad
- ROMAINE LETTUCE
- HEAD RED LETTUCE
- GLAZED WALNUTS OR PECANS
- STRAWBERRIES
- BLUEBERRIES
- CRUMBLED FETA CHEESE
- SUGAR
- RED WINE VINEGAR
- DRY MUSTARD
- SALT
- RED ONION
- CANOLA OIL
- POPPY SEEDS
Instructions for Red, White, and Blue Salad
In a large serving bowl, add a mix of your favorite salad greens—baby spinach, romaine, or spring mix all work beautifully. Gently toss to combine.
Next, layer on the flavor and color:
- Sprinkle in a generous handful of glazed nuts (like candied pecans or almonds) for sweetness and crunch.
- Arrange fresh strawberry slices and juicy blueberries over the top for that bold red and blue pop.
- Finish with a sprinkle of crumbled feta cheese, adding a creamy, salty contrast to balance the sweetness.
For the homemade poppy seed dressing, blend together sugar, white vinegar, dry mustard, salt, and chopped red onion. Blend until smooth and creamy. Then, with the blender running on low, slowly drizzle in the canola oil until emulsified. Add the poppy seeds and pulse just a few times to combine.
Serve the dressing on the side or drizzled over the salad just before serving. This colorful salad serves a crowd and is the perfect combination of sweet, savory, and tangy.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! You can prep the greens, wash and dry the berries, and make the dressing a day in advance. Store everything separately and assemble just before serving to keep it fresh and crisp.
What kind of lettuce works best?
A mix of spring greens, baby spinach, or romaine works beautifully. You can also use red leaf lettuce for extra color and texture.
Can I use a store-bought dressing instead?
Absolutely. A poppy seed or raspberry vinaigrette pairs well, but the homemade version adds a bright, tangy flavor that really elevates the salad.
Can I substitute the feta cheese?
Yes! Creamy goat cheese or blue cheese crumbles are great alternatives if you prefer a different flavor profile.
Is this salad gluten-free?
It can be! Just double-check that your glazed nuts and dressing ingredients are gluten-free.
How should I store leftovers?
If dressed, the salad is best eaten the same day. If undressed, store components separately in airtight containers in the fridge for up to 2 days.
FOR MORE RECIPES LIKE THIS, TRY:
- Strawberry Pasta Salad
- Tomato and Blue Cheese Salad
- Strawberry Blue Cheese Salad
- Chicken Salad Wraps with Strawberries
Red, White, and Blue Summer Salad
Real Mom Kitchen
Equipment
Ingredients
- 1 head romaine lettuce cut into bite sized pieces
- 1 head red lettuce cut into bite sized pieces
- 1 cup glazed walnuts or pecans ** see note below
- 2 cup strawberries sliced
- 1 ½ cup blueberries
- 4 oz. feta cheese crumbled
Dressing:
- 1 cup sugar
- ½ cup red wine vinegar
- 1 tsp dry mustard
- 1 ½ tsp salt
- ½ cup chopped red onion
- 1 cup canola oil
- 1 Tbsp poppy seeds
Instructions
- Place lettuces in a large bowl and combine. Follow by layering the glazed nuts followed by the strawberries, blueberries, and finishing with the feta cheese.
- To make the dressing: add the sugar, vinegar, dry mustard, salt, red onion to a blender. Blend until smooth.
- Then, through opening in blender lid slowly add 1 cup canola while blending.
- Add poppy seeds and pulse a few times until combined. Serve dressing with salad.
Notes
Nutrition
Recipe inspired from Cafe Zupas.
