By Ana Maria Salaverry, community health worker
Recipe of the Month: Red, white and blue salad
To keep the 4th of July theme going, try this beautiful and delicious summer salad recipe. The blueberries are packed with vitamins and nutrients that will support your health, and the mozzarella adds a bit of calcium to the recipe.
1 mini seedless watermelon
1 pint of blueberries
18-ounce package of fresh pearl mozzarella
1 cup balsamic vinegar
• Rinse the blueberries and cut the watermelon in half. Using a melon baller, scoop out the flesh of the watermelon into a large bowl.
• Add the blueberries and pearl mozzarella balls. If you are unable to find pearl mozzarella balls, cut a larger piece of mozzarella into small pieces and add to the salad.
• Boil the balsamic vinegar in a small saucepan over medium to high heat until it is reduced to about 1/4 cup and coats the back of a spoon. This will take about 10 minutes. Watch it closely so it does not over reduce. Cool it to room temperature.
• Pour the balsamic glaze over the salad and enjoy!
Tip: Buy organic ingredients for this salad and shop from local farmers and producers if possible.