Red, White & Blue Spinach Salad with Fresh Burrata

Fresh fruit, radishes, ramps and burrata cheese add a flavorful punch to this plate of greens! Perfect for patriotic holiday celebrations and summer lunches!

I’ve been working on making salads more interesting lately. And a great way to find inspiration for topping options is a stroll through the Farmers Market.

I found some beautiful fresh burrata cheese at one of the local farm stands, and I just knew it needed to go on top of a big pile of greens for lunch.

I also picked up some ramps and radishes, which added a nice bit of onion-y, peppery flavor.

For sweetness, I sprinkled on some fresh blueberries and cherries, and a sprinkle of sunflower seeds for crunch.

A little bit of gray salt, freshly cracked black pepper, really nice olive oil and some aged balsamic, and this salad was good to go!

This combination of flavors worked out beautifully. And the combination of colors really made this salad even more enjoyable. The red, white & blue combo would make this a perfect addition to a Memorial Day or 4th of July meal. Yum!

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Recipe for Red, White & Blue Spinach Salad with Fresh Burrata

Red, White & Blue Spinach Salad with Fresh Burrata

• Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 1 Serving 1x
• Category: Salad
• Method: No Cook
• Cuisine: American

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Description

Fresh fruit, radishes, ramps and burrata cheese add a flavorful punch to this plate of greens! Perfect for patriotic holidays and summer lunches!

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Ingredients

Scale 1x2x3x

• 2–3 big handfuls baby spinach
• 2 ramps, thinly sliced
• 1 handful fresh blueberries
• 1 handful fresh cherries, pitted and halved
• 1–2 tablespoons roasted sunflower seeds
• 1 ball fresh burrata cheese
• Kosher salt, to taste (I used gray salt)
• Freshly cracked black pepper, to taste
• 2 tablespoons good quality extra-virgin olive oil
• 2 tablespoons aged balsamic

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Instructions

1. Pile greens on a plate. Top with sliced ramps, blueberries, cherries, and sunflower seeds.
2. Cut the burrata in half just before placing it on top of the salad. 
3. Sprinkle with salt and pepper, then drizzle on oil and vinegar.

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Nutrition

• Serving Size:
• Calories: 559
• Sugar: 25.6 g
• Sodium: 1733.8 mg
• Fat: 33.7 g
• Saturated Fat: 4.6 g
• Carbohydrates: 47.1 g
• Fiber: 8.7 g
• Protein: 24.1 g
• Cholesterol: 10.2 mg

Keywords: 4th of July, red white and blue, farmers market salad

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