Red White and Blue Salad

What’s not to love about this red, white, and blue salad? It’s loaded with crisp, cool greens, fresh juicy fruit, salty bacon, and tangy feta—all finished with a bright, sweet-and-tangy dressing.

Course Salad

Cuisine American

Keyword salad dressing

Prep Time 15

Total Time 15

Servings servings

Calories 344kcal

Author Kelli Shallal MPH RD

Ingredients

For the salad:

1 cup sliced strawberries
1 cup blueberries
½ - ¾ cup feta cheese for dairy free sub almond slivers
4 - 5 strips cooked uncured bacon chopped
4 cups mixed dark greens

For Red Wine Vinaigrette Dressing:

3 tablespoons maple syrup
2 tablespoon red wine vinegar
1 tablespoon lemon juice
¼ cup avocado or olive oil

Instructions

To make salad layer greens with rows of strawberries, blueberries, feta, and bacon.
To make dressing, combine maple syrup, red wine vinegar, and lemon juice in a blender. Blend for 10 seconds. While the blender is running on low, you SLOWLY add oil. It should take you 30 seconds or more to add all of the oil. (Can also be done with an immersion blender.) Or, hand mixing is fine too, it just won't be quite as incorporated.
Pour the desired amount of dressing over the salad and toss until all the greens are covered with dressing.

Notes

The dressing will keep 1-2 days in the fridge!

To avoid soggy greens, store the maple vinaigrette in a small container and dress the salad just before serving. I really like these old baby food glass containers to store dressing in. Store the salad in an airtight container in the refrigerator to maintain freshness and prevent wilting. While the salad can be prepped ahead, it’s best eaten within a couple of days, especially once dressed, to preserve texture and flavor. Unless you don't mind soggy salads like my crazy husband, then you do you. If the greens wilt slightly, toss in a handful of fresh spinach or spring mix to perk them back up before serving.

Nutrition