Star-Spangled Salad

Star Spangled Salad Recipe
Mark Boughton Photography, styling by Teresa Blackburn
  • Yield: 4 servings

Give any holiday menu a patriotic punch with miniature star-shaped cookie cutters—or any other shape you like. Use them on fruits and vegetables (such as cucumbers, carrots, bell peppers, melon, peaches and pineapple) for a festive touch.


6-8cups loosely packed torn lettuce
12ounces strawberries, halved (2 cups)
6ounces blueberries

1/2 cucumber, sliced ¼-inch thick
1/2cup unseasoned croutons

1/2cup chopped walnuts, toasted
1/2cup crumbled feta cheese

1/4cup lemon vinaigrette


  1. Toss all ingredients except dressing in a large bowl.
  2. Pour on ¼ cup dressing and toss well. Serve extra dressing on the side.

Nutritional Info *per serving

  • Calories 252
  • Fat 18g
  • Cholesterol 8mg
  • Sodium 348mg
  • Carbohydrate 22g
  • Fiber 6g
  • Protein 8g