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–+ servings

Red, White & Blue Spinach Salad with Fresh Burrata

Overhead view of a plate of salad topped with fruit, vegetables, and burrata cheese drizzled with aged balsamic.
Fresh fruit, radishes, ramps and burrata cheese add a flavorful punch to this plate of greens! Perfect for patriotic holidays and summer lunches!
Big Flavors from a Tiny Kitchen - Ashley Covelli
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Servings: 1 Serving
Course: Salad
Cuisine: American
Prep Time 5 minutes
Total Time 5 minutes

Ingredients
  

  • 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

Method
 

  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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