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!