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Red, White and Blue Salad

I’ve been making this salad for so long, I don’t remember when or why I developed it.  Its light, refreshing, and goes well with barbequed and/or grilled meats.  A family favorite – this salad is a perfect addition to your Independence Day table.

 The Dressing –

The Equipment –

 A sealable container to mix it in, a microplane/zester, vegetable cleaning spray, a cup measure, a tablespoon and teaspoon measure, a fork, and few spoons (for tasting), a juicer (if you want).

Citrus Dressing 

The Recipe –

The Juice and 1 Tsp of Zest of 1 Lime

The Juice and 1 Tsp of Zest of 1 Orange

1 Tbsp White Wine Vinegar

1 Tsp Smooth Dijon Mustard

2 Tsp Honey (3 Tsp Will Make it a Sweet Dressing, if You Prefer)

2 Tsp Minced Shallot

½ Cup Oil (I prefer Grapeseed Oil, but any flavorless oil will be fine)

Salt and Pepper to taste (I use ½ Tsp Kosher Salt and 1/8 Tsp Freshly Ground Pepper to start)                                                                                                                                

Wash the citrus well – I use vegetable cleaning spray to directions.  Zest the citrus and squeeze the juice into the bowl.  Add the shallot, vinegar, mustard and honey – stir the honey well (It has a tendency to stick to the bowl).  Add the oil, salt and pepper – then seal the container – shake well for at least a minute.  Give the dressing a taste and adjust to your liking.  Seal and place into the refrigerator for several hours.  Take out 10 minutes prior to serving and allow to sit on the counter.  Shake the dressing again and give it another taste.  Make, any adjustments if needed – Enjoy

 Let’s Talk Lettuce – 

 I’m using romaine for this salad for the crunch.  Prior to chopping the leaves, I cut off the stem/core of the head and separate the leaves – I do this to inspect the leaves for bugs (this is a vegetarian salad after all – I did find a live lady bug a month ago LOL).  I stack them up and chop off the dry tips of the leaves.  I slice down the centers and then chop across into strips.  I place these into a salad spinner and swish and soak them in a full bowl of water.  I empty the spinner and re-soak 2 more times or until the water shows up clear.  This soaking not only cleans the lettuce – it crisps the it.  I finally spin the lettuce dry and then place it into a plastic bag.  I gently press out as much air I can without smashing the lettuce.  I refrigerate to at least one hour prior to serving.


Cutting Romaine Lettuce

Washing soaking and storing romaine lettuce

 While not every lettuce likes being chopped – some of the more tender species prefer to be torn – this washing and soaking method will make a big difference in the lettuce – even the stuff you purchase pre-made in bags.  It is well worth doing!

 The Recipe –

 For Each Serving I place in a bowl –

 1 Cup of Washed Lettuce Packed

1/3 Cup Wash Blueberries

1/3 Cup Chopped Seedless Watermelon

A Few Strands of Thinly Sliced Red Onion (I Slice This and Then Wash Off to Take Some of the Heat Out.  I Put into a Plastic Bag and Place in the Refrigerator Until Serving Time)

 Soaking Red Onions

 I gently mix the salad.  Shake the dressing one more time and lightly dress the salad.  You want to moisten the salad – not drown it.  You will be adding crumbled Feta Cheese to the top of each salad.  With this in mind, taste a dressed leaf of lettuce.  If you need to add a little more salt, this is the time to do so.

 Red White and Blue Salad

 Place servings onto serving plates and sprinkle each salad with Feta Cheese

God Bless those who are putting themselves in harm’s way to preserve our lives and our freedom.  Please bless those who were wounded and their care givers whose lives are forever changed.  Please also bless the souls of those who made the ultimate sacrifice and bring solace and peace to those they left behind.  God Bless America!