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!
- 16 oz of baby spinach
- 1 cucumber, sliced into rounds
- 2 medium carrots, peeled into ribbons
- 1 cup of corn (I used frozen, organic), cooked and then cooled
- 1/2 cup of red grapes, sliced in half
- 1/2 cup of blueberries
- 2 scallions, sliced into little rounds
- optional: cherry tomatoes make another lovely layer of color
- optional: consider doing a small bit of purple cabbage to really make a rainbow
- optional: add protein such as black beans, white navy beans, or chicken slices
- Wash all your veggies
- Put your spinach into a large salad serving bowl.
- Chop, peel and prep all of the vegetables.
- Starting near the outer most edge, place cucumbers around in a circle.
- 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.
- In the little holes of the carrot circles, place a half of grape, red side up for color.
- 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.
- In your inner most spot, place a pile of blueberries.
- Sprinkle your scallions around the salad.
- If you're adding optional veggies, you can decide where each layer goes.
- Adding some protein to this salad makes it a whole meal.
- If making ahead of time, be sure to wrap your salad well in Saran wrap to preserve all your yummy fruits and veggies.