Two Summertime Salads!

May 29, 2011

It’s really starting to feel like summer…finally.  For Memorial Day weekend, we upgraded our outdoor grill and put it to good use last night as a kick-off to summertime with some grilled corn cobs, kebabs, and the two salads I share below.  There’s nothing better than fresh, organic & local ingredients.  Top flavor and so nutritious!

Skoog’s Watermelon-Feta Salad

3 cups of watermelon, cut into 1-inch chunks
1/8 red onion, cut into paper-thin slices and chopped
1/4 cup of crumbled feta cheese
fresh ground pepper, to taste

combine all ingredients, cover and refrigerate 15 minutes before serving.

Skoog’s Kumato-Mozzarella Salad

3 ripe kumatos, cubed into 1/2-inch pieces
1 cup fresh mozzarella balls, cut in half
1 tablespoon fresh basil, coarsely chopped
1 tablespoon aged balsamic reduction
salt & pepper, to taste

combine all ingredients, cover and refrigerate 15 minutes.  Serve.

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One Response to “Two Summertime Salads!”

  1. Karen Terhark Says:

    Yo! Check out this recipe from this month’s Clean Eating Magazine, if you’re looking for some great breakfast ideas (and aren’t luctose intolerant):

    Put on a toasted whole wheat English muffin the following mixture:
    -1 tbsp. natural peanut butter
    -1/2 c. ricotta cheese
    -1 tsp. honey
    -1/4 tsp. cinnamon

    Yummmmmmmmm. Enjoy! 🙂


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