Memorial Day: Red, White and Blue Salad

By Robyn Keller
I thought, since Memorial Day was this weekend, I would try to find a recipe that would be great for a picnic, but also follow a patriotic theme. I looked around and found this salad that I thought would be perfect once I added a few ingredients.  It’s a spinach salad with strawberries, blueberries and feta. Can you see where I’m going with the Red, White and Blue? Spinach is a great source of Vitamin C and A,  and it is loaded with flavonoids, which act as antioxidants, protecting the body from free radicals. Plus we are adding strawberries and blueberries, which are also loaded with fiber, potassium, and Vitamin C.  So this salad is not only delicious, it’s GOOD for you!! 

Red, White & Blue Salad

Dressing Ingredients:

2 T. Balsamic Vinegar
½ t. Dijon Mustard
4 T. Extra Virgin Olive Oil
Salt and Fresh Ground Pepper, to taste

Whisk together balsamic vinegar and mustard, slowly whisk in olive oil until well combined, season with salt and pepper.  I find it’s easier to put everything in a jar with a lid, and then I just shake well to combine.

Salad Ingredients:

6 c. Baby Spinach or 3 c. Spinach & 3 c. Romaine Lettuce
½ pint Strawberries, tops removed, hulled and sliced (I found a great gadget that is like an egg slicer for strawberries)
½ pint blueberries
¼ c. crumbled feta (I crumble this using a fork)
¼ c. toasted walnuts, coarsely chopped (I toast them in a dry pan on the stove, be careful not to burn them)

In a large salad bowl, combine spinach and lettuce (if using), strawberries, blueberries, feta and walnuts. Pour dressing over salad and toss well to coat.

Robyn Keller is the Outreach coordinator and a committee member of See videos of Robyn's cooking tips and adaptive cooking tools on's Youtube channel.

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