Pretty 4th of July Salad

allergen free salad

This year, for the 4th of July, we had some friends over for brunch.  I made several dishes that everyone could eat, but then I also had a few brunchy staples like eggs, bagels and cream cheese.  I made a delicious cauliflower rice dish with turkey bacon and wilted baby greens.  The salad in this recipe post was pretty as a centerpiece and tasted fabulous as well!  I also made a festive fruit platter for the holiday with blueberries, red grapes, and white nectarines. 

When you have people over, a salad is an easy dish to prepare and adds color to your table.  I included baby spinach, cucumbers, carrots, grapes, blueberries, corn, and scallions.  Although we love our lettuces in this house, I used the baby spinach since it was brunch and it has a lighter feel to it.  So, if you’re making a salad like this, just be creative in your presentation.  A huge part of enjoying a meal is the visual presentation!  We eat with our eyes before our mouths!  I made carrot ribbons, round cuts of cucumber slices, made little slices of scallions, and cut the grapes in half.  The berries and corn were whole.  I did a fun little pattern and it was done! 

You can prep a salad like this the day before so you have less work the day of your party.  In my case, this was a huge help since the baby wanted lots of attention on the morning of our gathering.  Have fun creating beautiful masterpieces of food! 

Pretty 4th of July Salad
Serves 8
gluten free, dairy free, egg free, soy free, nut free
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 16 oz of baby spinach
  2. 1 cucumber, sliced into rounds
  3. 2 medium carrots, peeled into ribbons
  4. 1 cup of corn (I used frozen, organic), cooked and then cooled
  5. 1/2 cup of red grapes, sliced in half
  6. 1/2 cup of blueberries
  7. 2 scallions, sliced into little rounds
  8. optional: cherry tomatoes make another lovely layer of color
  9. optional: consider doing a small bit of purple cabbage to really make a rainbow
  10. optional: add protein such as black beans, white navy beans, or chicken slices
Instructions
  1. Wash all your veggies
  2. Put your spinach into a large salad serving bowl.
  3. Chop, peel and prep all of the vegetables.
  4. Starting near the outer most edge, place cucumbers around in a circle.
  5. Once you have peeled your carrots into ribbons, gather groups of 3 at a time and roll them gently around two fingers, making a small circle. Place them around the bowl like you did with the cucumbers.
  6. In the little holes of the carrot circles, place a half of grape, red side up for color.
  7. Then take your cooled corn (don't use hot corn, it will wilt your greens) and spoon it around in a circle, leaving room for berries in the middle.
  8. In your inner most spot, place a pile of blueberries.
  9. Sprinkle your scallions around the salad.
  10. If you're adding optional veggies, you can decide where each layer goes.
Notes
  1. Adding some protein to this salad makes it a whole meal.
  2. If making ahead of time, be sure to wrap your salad well in Saran wrap to preserve all your yummy fruits and veggies.
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