Festive & Fun: Two Easy Salads for Your 4th of July Celebrations

Festive & Fun: Two Easy Salads for Your 4th of July Celebrations

Fourth of July can be a busy time for most. Whether you are traveling, expecting visitors, or just planning to lounge by the pool, no one wants to get stuck in the kitchen when it’s already too hot to bear. These two super easy cold-served salads require minimal ingredients, effort and time slaving over the hot stove. And besides, who can pass up a ‘salad’ straight from the garden that’s all decked out in red, white, and blue?! Not me!

So, let’s get started.

An Homage to Potato Salad (the easy way)

Serves 4-6

You will need two saucepans, a mixing bowl, a mixing spoon, a cutting board, and knife.

-1 large red beet, chopped (use Chioggia for extra pizazz)
-1 large turnip, chopped (or 3-4 baby turnips)
-1 ½ cup blue potatoes, chopped (purple will work too)
-2 tbs. chopped chives
-1 tbs. white wine vinegar
-1 tbs. Dijon mustard (or more to your liking)
-salt and pepper to taste
-fresh chopped parsley for garnish

Instructions:

In both saucepans, add approximately 3 cups of water.
Season with salt and let come to a boil.
In one saucepan, add potatoes and turnips. In the other, add the beets.

Keeping the beets separate from the potatoes and turnips throughout the cooking process limits the red stain that beets tend to cover everything with. This will keep each color – red, white, and blue – bright until eating time!

Cook each root vegetable on medium heat for approximately 15-20 minutes, or until tender.
While cooking, mix the chives, mustard, and white wine vinegar together in a large mixing bowl.
Drain the potatoes and turnips and place in bowl.
Drain the beets well and then place on a laid out paper towel. Pat them dry as best as you can.

Again, this is to limit the staining.

Add the beets to the bowl and sprinkle in the salt and pepper.
Now, stir it all up! At this point, feel free to add more mustard or salt & pepper to your liking.
Add the fresh parsley to the mix and voila!

This salad is best served after a few hours in the fridge, but can be made up to a day in advance.

Time for delicious/easy salad part 2...

Tangy Fruit Salad

Serves 4-6

You will need one large mixing bowl, a mixing spoon, a cutting board, knife, and a vegetable grater.

-2 cups watermelon, chopped
-1 cup fresh blueberries
-3/4 cup grated Daikon radish
-1 tbs. balsamic vinegar
-1 ½ tbs. freshly squeezed lemon juice
-Fresh basil for garnish

Instructions:

Place watermelon and blueberries in the large mixing bowl.
Add the grated Daikon radish, balsamic vinegar, and lemon juice.

Cut the fresh basil chiffonade style.
Mix it all up and you’re done!

As with the previous recipe, this salad is best served chilled.

Both of these salads will bring plenty of flavor and conversation to the table, so gather your friends and family and relish in the sunshine.

Happy Independence Day from all of us at Territorial Seed Company!

 

Author: Dana M.

Wisdom from Weeds

Wisdom from Weeds