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Red, White and Blue Summer Salad

MEMORIAL DAY RECIPES

5/21/2020, 6 a.m.

Red, White and Blue Summer Salad Servings: 12 / Total Time: 25 mins

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

Directions:

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

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

Red, White and Blue Summer Salad Recipe photo by Taste of Home