4th of July Celebration Recipes

With last year’s 4th of July pretty much a bust, it’s time to let loose and have some fun this year.  Susan Ritts, the creator of Putting on the Ritts and cookbook author, shares some recipes perfect for the big day.

Amazing Burrata Vegetable Salad in a Jar

This is so very good. You can make this in a large salad bowl (just increase the recipe times 4) – or make it portable in mason jars! Burrata is my favorite cheese for mason jar salads. The dressing is first in the jar, followed by the burrata. This keeps the dressing from getting other ingredients soggy. Once ready to eat, just shake or mix with a fork. If putting in a large bowl, layer ingredients – except for the CGD or dressing. Once assembled, simply dress with CGD or other dressing.


CGD Seasoned Olive Oil, or other favorite dressing, ¼ cup
One burrata ball
½ cup chopped cucumber
½ cup beefsteak tomato, chopped
½ cup kalamata olives, sliced
½ chopped avocado
1/3 cup crumbled feta
1 green onion, chopped

In a clean mason jar, layer in order of ingredients. Leave some room at the top to shake or mix with a fork.

Egg Salad Spread

10 hard boiled eggs, cooled and peeled
16 to 20 0z reduced fat cream cheese, softened
1/2 cup reduced fat sour cream
6-8 chopped green onions
Garlic Salt

Blend cream cheese and sour cream together until thoroughly combined and smooth. Coarsely chop eggs. Add chopped eggs and green onion to cream cheese mixture. Add garlic salt and pepper (6-8 shakes each). Gently mix until ingredients are thoroughly combined.


Best Tortellini Salad

Serves 8

1 large package refrigerated multi-colored cheese tortellini, cooked
2 avocados, diced
2 cups chopped tomatoes
3 green onions, chopped
1 cup kalamata olives, sliced in half
1/3 cup capers
½ cup shredded parmesan cheese
CGD Seasoned Olive oil, or extra virgin olive oil & salad vinegar
Salt & pepper

Combine first 6 ingredients in a large, portable container. Mix to combine ingredients. Add CGD to pasta – about 1/3 cup. Mix & Taste. Add more CGD as needed. If using oil & vinegar, add about 1/3 cup oil & mix. Add 8-10 shakes of vinegar & taste. Add more if needed. Add salt & pepper to taste.

Lemon Bars


2 cups All Purpose Flour
1/2 cup sugar
1 cup butter – room temp


4 eggs
2 cups sugar
1/3 cup freshly squeezed lemon juice
3/4 teaspoon baking powder
Powdered sugar – optional

Preheat oven to 350 degrees. Mix crust ingredients with (clean) hands until a loose dough is formed. Press into a 9×12 pan until it forms an even layer. Bake for about 25 minutes until lightly browned. Set aside. Beat eggs and sugar. Add lemon juice and mix well. Add dry ingredients and mix well. Pour over crust and bake 25-35 minutes or until set. Remove from oven and cool. Sprinkle with powdered sugar if desired. Cool completely and cut into squares.


Rum Runner Daiquiri

Serves 4

1 can frozen limeade
1 ½ cups water
1 cup rum
1 lime cut into slices for garnish

Blend ingredients until smooth. Serve with lime slices. Enjoy the beautiful day….

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