Memorial Day Salad Recipe

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It’s here! The unofficial start of summer. School is over, the sun is out and Monday is Memorial Day! What are you up to? We are heading out to the lake on Saturday and then driving to Cincinnati on Sunday for a wedding. Yes, 2 weird things in that sentence: 1) Driving. We never drive, we fly everywhere! 2) a wedding on Memorial day weekend.

 Nevertheless, I think it will be a fun road trip for KN and I! I will need to bring lotsa snacks and a new book which my mom hooked me up with. It’s called Before I go to sleep, she said she couldn’t put it down.

memorial day recipe

If you’re going to fire up the grill for a bbq this weekend then you need a healthy side item to balance out the protein and offset the ice cream sundae for dessert.  The solution is this salad. Not only is it incredibly healthy, it’s also festive and makes your plate look pretty, and like all of my recipes, it’s easy-peasy. 

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Look how pretty!!

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Don’t forget to grab a few flags and a few cute holiday accessories. I bought these plates and flags picks at Hobby Lobby. I understand that Memorial Day isn’t necessarily a big decorating holiday but a little red, white and blue will help set the mood. Not to mention that we do need to take time out of our busy schedule to think about what Memorial Day actually is.

From the Washington Post: Memorial Day is a day for remembering and honoring military personnel who died in the service of their country, particularly those who died in battle or as a result of wounds sustained in battle. 

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red, white and blue salad

Serves 4
Perfect salad for Memorial Day, Fourth of July or any summer day!


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For the salad
  1. 1 cup sliced strawberries
  2. 1 cup blueberries
  3. 1 bag of spinach or mixed greens
  4. 1/3 cup slivered almonds
  5. 1/2 cup feta
For the dressing
  1. 1/4 cup white wine vinegar or champagne vinegar
  2. 1/4 cup sugar
  3. 1/2 cup olive oil
  4. 1 TBS poppy seeds
  5. salt to taste
  6. 1/2 tsp dry mustard
  7. 1 TBS grated onion
  8. 2 tsp mayo
Instructions
  1. Mix all salad ingredients together.
  2. To make dressing, first whisk the sugar and vinegar together then whisk in the rest of the ingredients. Slowly add the olive oil last.
  3. Toss with the salad or save the dressing in the fridge until ready to use.
Notes
  1. To make the almonds even tastier, put them in a sauce pan with 2 TBS sugar and heat until the sugar starts to melt on to the almonds. Don't burn them!
  2. If you're short on time, you can buy poppyseed dressing in the refrigerated section by the produce.
Adapted from The Kitchn
Adapted from The Kitchn
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