Red, White and Blueberry Vinaigrette Salad


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.