Name: Red, White, and Blue Salad
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 0.25 cup extra virgin olive oil; 0.25 cup strawberry preserves; 1 tablespoon white wine vinegar; 1 teaspoon Dijon mustard; 0.25 teaspoon sea salt, or to taste; 1 head red leaf lettuce; 1 cup sliced strawberries; 1 cup blueberries; 0.25 cup crumbled feta cheese; 2 tablespoons sliced almonds

Red, White, and Blue Salad

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Prep Time:
15 minutes

Total Time:
15 minutes

Brighten up your 4th of July with a vibrant salad featuring red leaf lettuce, juicy blueberries, and creamy feta cheese.

Ingredients:

0.25 cup extra virgin olive oil
0.25 cup strawberry preserves
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
0.25 teaspoon sea salt, or to taste
1 head red leaf lettuce
1 cup sliced strawberries
1 cup blueberries
0.25 cup crumbled feta cheese
2 tablespoons sliced almonds

Instructions:

In a small food processor, blend olive oil, preserves, white wine vinegar, Dijon mustard, and sea salt until combined. Transfer the dressing to a serving container and set aside.
Rinse lettuce thoroughly and spin dry. Line a medium salad bowl with the outer, larger red leaves facing outward.
Tear lettuce leaves and mix with whole leaves. Top with strawberries, blueberries, feta cheese crumbles, sliced almonds, and strawberry vinaigrette. Refrigerate any extra dressing for up to 5 days.

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