Red, White and Blue Salad

Margie Bruner - Glory Kitchen

by: Margie Bruner, owner of Glory Kitchen

This Red, White and Blue Salad recipe (or blueish/black, in the case of these blackberries) is a simple dish for celebrating anything patriotic in the USA.  Monday is Memorial Day and it doesn’t take much to whip up a bright and colorful salad.  Serve it on solid white, blue & white, or red accented dinnerware, and make the holiday feel just a bit more impactful.  Even if you don’t have grand plans for the Memorial Day holiday, a touch of patriotism can bring the day more meaning.

To add a peppery bite to this salad I’ve used our Middle Eastern blend, Cairo nut & spice mix , however, the French blend, Provence, would add a nice herbaceous flavor, or the Indian blend, Mumbai, would add real spunk.  I’ve used blackberries in this salad because I love the shape and flavor of these berries, however, blueberries are also a great color choice and they too bring a touch of sweetness to the mix.  A tip for presentation is to section each ingredient when arranging them onto the tossed greens to make the distinctive colors stand out.

Memorial Day typically marks the beginning of summer and is always celebrated on the last Monday of May.  It originated at the end of the American Civil war, in 1868, when Union veterans would decorate the graves of those who died in service to our country during that war.  It was first called “Decoration Day” but later changed to “Memorial Day” and is now intended to honor all United States deceased veterans who have served our country.  Thank you to all who have served and wishing you and your family a joyful holiday.

Red, White & Blue Salad


    for the salad:
  • Cairo nut & spice mix
  • mixed dark baby greens or mesclun mix
  • pine nuts, lightly toasted
  • grape tomatoes, sliced
  • blackberries, fresh
  • roasted chicken, shredded
  • feta cheese, crumbled
  • balsamic vinaigrette
  • for the balsamic vinaigrette
  • 2 teaspoons Cairo nut & spice mix
  • 3 tablespoons olive oil
  • 2 ½ tablespoons balsamic vinegar
  • 2 teaspoons dijon mustard
  • 1-2 teaspoon honey
  • pinch of salt


    for the balsamic vinaigrette:
  1. Whisk together the ingredients for the dressing and set aside.
  2. for the salad:
  3. Shred the roasted chicken into small pieces and set aside. True confessions - I often buy an already roasted chicken at the grocery store and shred it for salads, pot pies, and other recipes which call for shredded chicken. It makes the process sooo much quicker and who doesn't want a shortcut that makes life a bit easier, right?
  4. Toast the pine nuts in a small pan over medium heat until lightly browned and set aside to cool. Work quickly and be ready to remove them from the heat onto a plate because they can burn in no time. (they taste delicious raw as well if you prefer not to toast)
  5. Slice the grape tomatoes into small rounds and set aside.
  6. When you are ready to serve, toss the greens with a bit of balsamic vinaigrette and arrange them on a serving plate. Arrange each ingredient over the dressed greens in sections to highlight the individual bright colors; pine nuts, tomatoes, blackberries, chicken, and crumbles of feta cheese.
  7. Drizzle the top with a bit more vinaigrette and top the chicken section with Cairo nut & spice mix. Serve immediately.


Other Glory Kitchen nut and spice mixes which I think would work well with this salad are the Provence and Mumbai blends. If using the Provence mix, I would trade out the pine nuts for toasted whole cashews.

Red, White, and Blue Salad - Glory Kitchen
Red, White, and Blue Salad - Glory Kitchen
Red, White, and Blue Salad - Glory Kitchen