While in Ohio for our latest lookbook shoot, The Heart of it All, we had an incredible dinner at Warwick Farm attended by the shoot crew and a group of store and FP Me girls. The meal was provided by Two Caterers Contemporary Cuisine, who were kind enough to share the recipe for this incredible red, white, and blue salad with us for the blog! This is the perfect salad to serve all summer long, but particularly around the 4th of July with its festive colors :). I made the salad here at the office so that I could shoot the photos, and getting to eat it afterwards was the best reward – it is so light and refreshing, and the dressing is to die for. Learn how to make it below!
Strawberry Balsamic Dressing
Yield 200 servings*
6 pints fresh strawberries, washed and cored
1 ¾ cups dijon mustard
3 ½ cups balsamic vinegar
6 ¾ cups olive oil
salt and pepper
*This recipe is meant to serve a large group, so for smaller servings divide the recipe as needed. I used the following ratio:
1 pint fresh strawberries, washed and cored
1/3 cup dijon mustard
1/2 cup balsamic vinegar
1 cup olive oil
salt and pepper to taste
Place all ingredients in a large container and puree with immersion stick. With stick running, slowly drizzle oil in until emulsified. Season with salt and pepper to taste.
Red, White and Blue Salad
2 oz Mixed Greens
1 oz Feta Cheese
2 oz Grilled Watermelon
1 oz Blueberries
2 oz Strawberry Balsamic Dressing
*Again, you can alter this based on the amount you are serving – Add as much of the cheese, watermelon, and blueberries as you like, drizzle the dressing on top, and enjoy!
Visit Two Caterers online!
More healthy recipes from the BLDG 25 Blog.