At least once a week in the summer (and sometimes spring), we have a dinner salad for dinner. It’s a way of creating healthy meals in my weekly menu plan and when the temps are always over 100 degrees, having something light and refreshing can be the best kind of dinner. Luckily, everyone in our family — all of the kids — love it when we have salad for dinner. Seriously, they actually get excited when they hear we are having salad for dinner.
Because of my love for salads, I’ve joined up with some of my fellow food blogging friends for a monthly event called The Salad Bar. On the 2nd Saturday of each month, we’ll be sharing a salad recipe that fits our monthly theme. Today is our very first Salad Bar event and our theme is Berries. At the end of this post, you’ll see links to all the other food blogger participants in this month’s Salad Bar event.
With the theme of berries, and with 4th of July on it’s way, I decided to create a salad that I call the Red, White, and Blue Dinner Salad. The colors stand for:
- Red = Strawberries
- White = Grilled Chicken Breast
- Blue = Blue Cheese
It’s very simple, and I wouldn’t even call this a “recipe”, but rather just tips on how we made it.
David grilled the chicken breasts, adding just a few seasonings he had on hand. He grilled one chicken breast per person and prior to serving, I sliced each chicken breast. I hulled and quartered fresh strawberries, plus made some candied pecans. All of this was placed on a bed of romaine lettuce and sprinkle with crumbled blue cheese.
This time around, I didn’t make a homemade dressing, but rather used our favorite bottled dressings. I went with a light honey mustard, while David chose light balsamic vinaigrette. The kids used a whole variety of other choices. Other great choices for this salad would be a raspberry, strawberry, or blush wine vinaigrette.Print
Here are more great salads — all featuring berries! Check them out: