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Overhead view of a plate of salad topped with fruit, vegetables, and burrata cheese drizzled with aged balsamic.

Red, White & Blue Spinach Salad with Fresh Burrata

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

Description

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


Scale

Ingredients

  • 23 big handfuls baby spinach
  • 2 ramps, thinly sliced
  • 1 handful fresh blueberries
  • 1 handful fresh cherries, pitted and halved
  • 12 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

Instructions

  1. Pile greens on a plate. Top with sliced ramps, blueberries, cherries, and sunflower seeds. Cut the burrata in half just before placing it on top of the salad.

     

  2. Sprinkle with salt and pepper, then drizzle on oil and vinegar.

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

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