Watermelon Salad with Mint Leaves

Ingredients

• 1 (5-pound) watermelon
• 1 Vidalia or other sweet onion
• 1/4 cup red wine vinegar
• Salt and pepper
• 1/2 cup extra-virgin olive oil
• 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.

Recipe courtesy Paula Deen

Prep Time: 20 min

Inactive Prep Time: --

Cook Time: --

Level: Easy

Serves: 6 servings

Cookie Salad

Ingredients:

2 c Buttermilk
2 3oz pkg Instant Vanilla Pudding
1 12oz Cool Whip
2 cans Mandarin Oranges - drained
1 large can Pineapple Tidbits
1 pkg Fudge-striped Cookies

Mix together buttermilk and pudding for 3 minutes on high. Fold in remaining ingredients, EXCLUDING cookies. Refrigerate. Right before serving, add broken cookies.

Quinoa Salad

Ingredients:

1 c Quinoa (3 c cooked)
1 1/2 c Grapes (both Green & Red)
1/2 c Nuts (I like diced Peacans, candied)
1/4 c Green Onions
1/4 c Canola Oil
2 T Lemon Juice
1 T Sugar
1/4 tsp Salt

Prepare quinoa as directed on package (2:1 ratio with water.) Put in refrigerator to cool.

For Dressing, add all ingredients, excluding Grapes, onions, and pecans. Whisk dressing and add to Quinoa (preferably cooled a little.) Add grapes, onions, and pecans. Serve cooled.

*If you like a more savory taste, try this recipe ~

1 c Quinoa

3 T Lemon Juice

1/4 c Red Onion - minced

1/4 c Garlic - minced

1 T Olive Oil

1 T White Vinegar

1/4 c Fresh Cilantro

1 c Red Grapes - Cut in halves

Feta Cheese

Pecans - Diced

Prepare quinoa as directed on package (2:1 ratio with water.) Put in refrigerator to cool.

For Dressing, add all ingredients, excluding Grapes, cheese, and pecans. Whisk dressing and add to Quinoa (preferably cooled a little.) Add grapes, cheese, and pecans. Serve cooled.

Frog Eye Salad

Ingredients:

1 1/3 c Acini Pepe
1 can Pineapple Crushed - Drained (reserve 1/4 c juice)
1 3.4 c Milk
1/4 Sugar
1 pkg (3oz) Vanilla Instant Pudding
2 cans Mandarin Oranges - Drained
2 cups Whipped Topping

Cook pasta 11 minutes. Rinse with cold water; drain well.
In a large bowl, beat reserved pineapple juice, milk, sugar and pudding 2 minutes. Gently stir in pasta and remaining ingredients; cover. Refrigerate (Over night is best)

Strawberry Almond Salad

Ingredients:

Romaine Lettuce

½ Cup Olive Oil

1/3 Cup Balsamic Vinegar

1 tsp Sugar

Salt & Pepper

Candied Almonds (slivered almonds toasted with sugar in fry pan)

Strawberries

Parmesan Cheese

* Combine and serve.

Chinese Cabbage Salad

Chinese (Nappa) Cabbage
Spinach
Almond Accents
Craisines
Red Onion - chopped
Blue Cheese

Add Poppy seed dressing