The Red, White and Blue Salad. And in plenty of time for the Fourth of July!

In addition to Shredding every day, I have been trying to eat healthier meals. Because who wants to sweat with Jillian Michaels for 20 minutes every afternoon only to eat like a pig in the evenings?

It just seems counterproductive.

Here is the recipe for salad that I am currently enjoying. I like to call it the Red, White and Blue salad for obvious reasons.

My husband told me there's too much green in it to call it a Red, White and Blue salad but I told him the word salad covers all the green.

And then I told him not to rain on my cute-salad-name parade.

The Red, White and Blue Salad with Poppy Seed Dressing

Salad Ingredients:
Baby spinach
Strawberries, sliced
Blueberries
Goat Cheese, sliced and crumbled

Dressing Ingredients:
1/4 cup Red Wine Vinegar
1 tablespoon Splenda
1/2 cup vegetable oil
1/2 teaspoon of poppy seeds
Salt and Pepper to taste

Directions:
In a small bowl, combine vinegar and Splenda. Whisk well.

Slowly add the oil while whisking and continue whisking until mixture is emulsified.

Cover and chill the dressing until ready to use.

Combine baby spinach, strawberries, blueberries and goat cheese.

Let dressing stand at room temperature for 5 minutes and whisk again before serving.

Dress salad and enjoy!