Name: Red, White, and Blue Salad
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Extra virgin olive oil - ¼ cup; Strawberry preserves - ¼ cup; White wine vinegar - 1 tablespoon; Dijon mustard - 1 teaspoon; Sea salt, or to taste - ¼ teaspoon; Red leaf lettuce - 1 head; Sliced strawberries - 1 cup; Blueberries - 1 cup; Crumbled feta cheese - ¼ cup; Sliced almonds - 2 tablespoons

Ingredients for - Red, White, and Blue Salad

1. Extra virgin olive oil ¼ cup

2. Strawberry preserves ¼ cup

3. White wine vinegar 1 tablespoon

4. Dijon mustard 1 teaspoon

5. Sea salt, or to taste ¼ teaspoon

6. Red leaf lettuce 1 head

7. Sliced strawberries 1 cup

8. Blueberries 1 cup

9. Crumbled feta cheese ¼ cup

10. Sliced almonds 2 tablespoons

How to cook deliciously - Red, White, and Blue Salad

1 . Stage

Combine olive oil, preserves, white wine vinegar, Dijon mustard, and sea salt in the bowl of a small food processor. Pulse several times, until dressing is combined. Pour into a serving container and set aside.

2 . Stage

Wash lettuce and dry in a salad spinner. Use some of the outer, larger leaves to line a medium salad bowl, with the red color of the leaves to the outside of the bowl.

3 . Stage

Tear remaining lettuce leaves and add to the bed of whole leaves. Arrange strawberries, blueberries, and feta cheese crumbles on top of the torn lettuce. Sprinkle with sliced almonds and drizzle with strawberry vinaigrette. Refrigerate any remaining dressing in a sealed container, up to 5 days.