With the smell of barbeques and fireworks in the air this month, we turned to Piefection owner Cheryl Standage for some flavorful inspiration.
“The Fourth of July is one of our favorite holidays because of all the fresh produce available in the summertime,” Cheryl stated. “Our All-American Pie is a big hit every year. It’s full of fresh berries and cool on a hot July day in the Valley.”
The All-American is a pie made with traditional piecrust, filled with fresh strawberries and blueberries in strawberry pastry cream and topped with real whipped cream. “It’s just a perfect summer pie,” said Cheryl.
“To go along with this theme, we thought a fun recipe to share this month would be a Red, White and Blue Salad,” Cheryl continued. “It’s beautiful, it’s perfect for barbeques, and it would be a great pairing with the All-American Pie. People love this incredibly simple salad.”
So, without further ado, here is the Red, White and Blue Salad:
Salad
- 6 ounces baby spinach leaves
- 1 to 2 cups sliced strawberries
- 8 ounces blueberries
- 1/3 cup feta cheese crumbles
Dressing
- 1/2 cup white vinegar
- 1/3 cup sugar
- 1 cup vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 1 tablespoon white onion
- 1 tablespoon poppy seeds
Directions
Combine all dressing ingredients (except poppy seeds) in a food processor, and blend until onion is completely ground up and mixture is emulsified. Add poppy seeds and pulse to blend. Layer salad ingredients in a bowl, and drizzle with dressing. Serve immediately.