Name: Red, White and Blue Summer Salad
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 2/3 cup extra virgin olive oil -; 1/2 cup julienned fresh basil -; 1/3 cup white balsamic vinegar -; 1/4 cup julienned fresh mint leaves -; 2 garlic cloves, minced -; 2 teaspoons Dijon mustard -; 1 teaspoon sea salt -; 1 teaspoon sugar -; 1 teaspoon pepper -; 2 cups cherry tomatoes -; 8 cups fresh arugula -; 1 carton (8 ounces) fresh mozzarella cheese pearls, drained -; 2 medium peaches, sliced -; 2 cups fresh blueberries -; 6 ounces thinly sliced prosciutto, julienned -; Additional mint leaves -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Red, White and Blue Summer Salad

1. 2/3 cup extra virgin olive oil -

2. 1/2 cup julienned fresh basil -

3. 1/3 cup white balsamic vinegar -

4. 1/4 cup julienned fresh mint leaves -

5. 2 garlic cloves, minced -

6. 2 teaspoons Dijon mustard -

7. 1 teaspoon sea salt -

8. 1 teaspoon sugar -

9. 1 teaspoon pepper -

10. 2 cups cherry tomatoes -

11. 8 cups fresh arugula -

12. 1 carton (8 ounces) fresh mozzarella cheese pearls, drained -

13. 2 medium peaches, sliced -

14. 2 cups fresh blueberries -

15. 6 ounces thinly sliced prosciutto, julienned -

16. Additional mint leaves -

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

1. Stage

In a bowl, whisk first 9 ingredients. Add tomatoes; let mixture stand while preparing salad.

2. Stage

In another large bowl, combine arugula, mozzarella, peaches, blueberries and prosciutto. Pour tomato mixture over top; toss to coat. Garnish with additional mint leaves. Serve immediately.