Red, White, and Blue Summer Salad

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Red, White, and Blue Summer Salad

This Red, White, and Blue Summer Salad is a vibrant, patriotic mix of crisp greens, juicy strawberries and blueberries, tangy feta, and crunchy glazed nuts—perfect for summer gatherings or 4th of July celebrations. It’s topped with a creamy homemade poppy seed dressing that adds a sweet-tangy finish and ties all the flavors together. Easy to prep and bursting with texture and color, it’s as festive as it is fresh!

Course Side Dish

Cuisine American

Keyword 4th of july, berries, memorial day, patriotic, salad, summer

Prep Time 20

Total Time 20

Servings servings

Calories 510kcal

Author Laura

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

** You can buy glazed nuts from the store or make your own.

To make your own: Add 1 cup walnuts or pecans to a sauce pan with 1 Tbsp honey. Cook over medium while stirring for a few minutes until the honey begins to look foamy in the pan. Remove from the heat and place on a greased baking sheet. Allow to cool completely.

Nutrition