The Citizen Chef ~ Blueberry Strawberry Spinach Salad, Perfect for the 4th of July

An easy summer salad — baby spinach, sweet fresh strawberries, blueberries, and feta cheese, topped with your own homemade Balsamic Vinaigrette — is perfect for the 4th of July.

To make the salad more filling as an evening entree, add chilled, cooked rice and shredded chicken, perhaps from a supermarket rotisserie.

Salad Ingredients

6 ounces baby spinach leaves
2 cups cold cooked rice, flavored with herbs of your choice
1 small cold BBQ chicken, shredded
2 cups fresh strawberries, hulled and quartered
2 cups fresh blueberries
6 ounces feta cheese, crumbled
balsamic vinaigrette or poppyseed dressing

Instructions

Distribute the baby spinach greens evenly between 4 salad bowls or deep plates. Top each with ½ cup rice and shredded chicken.  Next spread the blueberries, strawberry quarters, and feta cheese.  Drizzle with balsamic vinaigrette or poppyseed dressing just before serving.  May be made ahead and chilled before adding the dressing.

The Perfect Homemade Balsamic Vinaigrette

1/2 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 teaspoon wholegrain mustard
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper.

Makes one cup, ready to dress four individual salads

Are You a Citizen Chef?

If you have a favorite recipe to share for consideration, email it to editor@thebedfordcitizen.org


Keep our journalism strong! Support The Citizen Journalism Fund today. Contact The Bedford Citizen: editor@thebedfordcitizen.org or 781-430-8827

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Mike Rosenberg can be reached at mike@thebedfordcitizen.org, or 781-983-1763

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