Watermelon Salad

Watermelon Salsa, Serves 12 ½ cup servings
Delicious with grilled chicken, fish, pork or as a salad

4 cups seedless watermelon
1 cup chopped seedless cucumber
½ c. chopped scallions, green & white parts
½ large yellow pepper, chopped into small pieces
1 large jalapeno pepper, with seeds removed, chopped fine
1 ½ T fresh cilantro, chopped
1 ½ T minced fresh mint leaves
1 teas. Sugar
1 T olive oil
2 T fresh lime juice

Toss all ingredients in bowl & serve. If preparing in advance, toss all vegetables but reserve olive oil, sugar and line juice until ready to serve and add at the last minute.

Contributed by Judy Malpiedi

Deconstucted Guacamole Salad

Ingredients:

4 ripe tomatoes - the best you can get, cut into chunks
2 ripe avocadoes - chopped
1/2 red onion thinnly sliced
3 tablespoons fresh chopped cilantro (or more to taste)
Juice of 3 limes
Olive Oil
Kosher Salt
Course ground pepper

Directions:

Combine first 4 ingredients. Squeeze juice of three limes over ingredients. Salt and pepper to taste. Garnish with lime wedges.

Mediterranean Salad

Ingredients:

3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cloves garlic, minced
1 (1-pound) box Israeli couscous (or any small pasta)
3 cups chicken stock
2 lemons, juiced
1 lemon, zested
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup chopped fresh basil leaves
1/2 cup chopped fresh mint leaves
1/4 cup dried cranberries
1/4 cup slivered almonds, toasted

Directions:

In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.

In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.

Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.

Nana's Cucumber Salad

Directions:



Make the day before serving

Peel as many cucumbers as you think you need.

Slice thinly, I use a mandolin, the food processor mushes them up.
Onion, as much as you like, sliced the same thickness as the cucumbers.

Layer in a container with narrow sides and tight fitting lid.

Mix together:

equal parts of herb, cider or white wine vinegar

sugar, (enough to cover about half way up cucumber and onions) stir to dissolve as much sugar as possible, it won't all dissolve, don't worry about it..the moisture in the cukes will dissolve the remaining sugar crystals.

Pour sugar and vinegar mixture over cukes and onion, put on the lid and place in the refrigerator, shake or turn upside down to distribute the dressing when ever you think about it.

Enjoy.

Watermelon Salad with Mint Leaves

Ingredients:

1 (5-pound) watermelon
1 Vidalia or other sweet onion
1/4 cup red wine vinegar (I used Rasberry Balsalmic from Vom Fass in Maplewood)
Salt and pepper
1/3 cup extra-virgin olive oil (mixed in a bit of Hazelnut Oil from Vom Fass)
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs

Directions:

Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.

In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.

In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.

To serve, divide salad among individual plates and garnish with mint leaves.

Note: You can cut watermelon the day before, but if you do then drain it before you dress it so the dressing is not watered down.

Fiesta Salad with Cilantro Dressing

Salad:

½ cup canned black beans, drained
½ cup red onion
2 cups thinly sliced iceberg lettuce (I used 4 cups and added some romaine)
1 ½ cups seeded & chopped tomatoes
1 cup roaste corn kernels, (Trader Joe's frozen food aisle)
½ cup red bell pepper, chopped
1 cup shredded Monterey Jack Cheese
1 ripe avocado, sliced small
4 slices cooked bacon, crumbled (optional)
1/4 cup pinenuts

Dressing:

3 – 5 fresh jalapeno peppers, halved and seeded
¼ cup white wine vinegar
4 cloves garlic
Juice of 1 lemon
1 t. salt
2/3 cup olive oil
½ cup fresh cilantro, packed tightly

Dressing: Place jalapeno peppers, vinegar, garlic, lemon juice and salt in a blender. Blend until combined. While blending, add a slow stream of olive oil until emulsified. Blend in cilantro. Refrigerate until ready to use.

Salad: Combine all salad ingredients. Toss with dressing and serve immediately.

Contributed by Judy M.