About
You may have had some spectacular salads in the past, but you've never had one that's this star-spangled! The 4th of July Salad unveils a tapestry of taste, dotted with constellations of juicy and sweet summer blueberries, balsamic-grilled cherries, and crumbles of creamy goat cheese. The 4th of July Salad spreads this patriotic mix of flavors throughout a crisp bed of mixed greens and even adds in crunchy candied hazelnuts for extra texture. Every bite of the 4th of July Salad is a firework display for your tastebuds, so it's the perfect addition to any Independence Day cookout or celebration.
Ingredients
- 3 tablespoons brown sugar
- 3 tablespoons water, hot
- 1 cup hazelnuts, shelled
- 2 cups cherries, pitted and halved
- 2 tablespoons balsamic dressing, plus more for drizzling
- 8-10 cups mixed salad greens
- 1 cup blueberries
- 4 ounces goat cheese, crumbled
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Line a baking sheet with parchment paper or with a silicone baking mat.
Step 3 -In a small bowl, whisk together the brown sugar and hot water.
Step 4 -Add the hazelnuts to the brown sugar mixture and toss until well-coated.
Step 5 -Pour the hazelnuts onto the prepared baking sheet.
Step 6 -Bake until the hazelnuts are crisp, about 12-15 minutes.
Step 7 -Remove the sheet from the oven and allow it to cool.
Step 8 -Break the hazelnuts apart.
Step 9 -Roughly chop and set aside.
Step 10 -Preheat the grill to medium heat.
Step 11 -Place the cherries in a medium bowl.
Step 12 -Add 2 tablespoons of the balsamic dressing and toss well.
Step 13 -Place the coated cherries on a grill pan and grill, using a spatula to turn occasionally, until tender, about 5 minutes.
Step 14 -In a large bowl, add the mixed greens, grilled cherries, blueberries, goat cheese, and candied hazelnuts.
Step 15 -Drizzle the salad with more balsamic vinegar.
Step 16 -Serve immediately.
