A SPECTACULAR SIDE FOR ANY OCCASION
I came up with the recipe for this salad, and served it most recently for Father’s Day, HOWEVER, this would be a great recipe to add to your Fourth of July stash. Not only is it beautiful, but it also pairs a blend of fabulous flavors for the palate.
For the vinaigrette, this recipe uses an actually pomegranate-blueberry juice. It gives the dressing just enough of that tangy, and sweet kick to pull in that blueberry flavor. When paired with the thick-cut bacon, and the extra sharp cheddar cheese—the contrast of these flavors with all of the sweet fruits tie everything together. I hope you add this salad to the list of spectacular dishes this Fourth of July. Happy Fourth.
Red, White and Blueberry Vinaigrette Salad Recipe
8 Cups Mixed Salad Greens
1 Pint Blueberries
1 Pint Strawberries, Sliced
1 Apple, thinly sliced into bite size pieces
1 Package Thick-Cut, Applewood Smoked Bacon
4 oz, Extra Sharp White Cheddar Cheese, shredded
1 Cup Roasted, Salted Cashews
For the Blueberry Vinaigrette:
1/3 Cup Pomegranate-Blueberry Juice
1/4 c. Raspberry Lime Ricky Vinegar
1/3 cup Avacado Oil (or other lite flavored oil)
1 T. Mustard
1 T. Dry Onion
1/2 tsp. Kosher Salt
Layer Salad. Then for the dressing, mix all ingredients in a mason jar and shake. Toss Salad in dressing right before serving.