The fourth of July is simply incomplete without a gorgeous spread of summer-inspired dishes. I am typically in charge of dessert or the salad because it allows me to use some of my favorite patriotic ingredients namely blueberries and strawberries.
Inspired by my recent visit to Seattle (the birthplace of the Rainier Cherry), I decided to change things up and utilize a summer ingredient that often gets overshadowed. Enter my favorite red-hued, seasonal treat: cherries!
Enhanced flavor and nutrition coupled with affordability is associated with eating in season. This salad was inspired by those principles while commemorating red, white and blue. Happy Independence Day!
Nutrition:
Cherries: Nothing says summer like freshly picked cherries. Cherries have a particularly low glycemic index which helps regulate blood sugar and help support sustained energy. Their red color comes from their anthocyanin content, which can help ease muscle soreness and joint pain after a long day of hiking or play in the sun.
Blueberries: For such tiny morsels, these berries pack a significant punch when it comes to antioxidants attributed to cardiovascular benefit, blood sugar regulation and cognitive health.
- 1 cup sliced cherries, depitted and sliced into halves
- 1 cup blueberries
- 1/4 cup chopped walnuts
- 1/2 cup feta, crumbled
- 4 cups arugula
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- salt and pepper
- In a medium bowl toss together your arugula, sliced cherries and blueberries.
- In a small bowl, mix together your olive oil, balsamic vinegar and seasonings to make your salad dressing.
- Toss your salad with the dressing mixture.
- Top your salad with chopped walnuts and crumbled feta.
