Quick, Light and Simple Summer Meals
COLORFUL SALADS are an appealing eye-catcher on a 4th of July backyard buffet table. A family "house dressing" that can come together in a jiffy to serve with greens is great to have handy.Arugula Watermelon Salad:
6 cups baby arugula, washed and spun dry
2-3 cups seedless watermelon cut in 1-inch cubes
12 ounces feta or Ricotta Salata cheese cut into 1/2 inch dice
1/4 cup whole fresh mint leaves, torn
1/2 cup walnut pieces
1 cup of blueberries for red, white and blue
Balsamic Vinaigrette
Place the arugula, feta, and mint in a large bowl. Right before serving, drizzle just enough vinaigrette to lightly coat the arugula; toss well. Taste and season with a sprinkle of salt and pepper; toss. Place on a serving platter and dress with the watermelon, blueberries and walnuts. Makes 6 servings - 1 cup per serving
Balsamic Vinaigrette
4 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 clove garlic, crushed through a press
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3/4 cup olive oil, preferably extra-virgin olive oil
Salt and freshly ground pepper, to taste
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Directions:
Combine the balsamic, mustard and garlic in a small bowl. Add the oil and whisk to blend; season with salt and pepper.
The dressing can be made up to 1 week ahead, stored in a covered jar and refrigerated. Shake well before using. Makes 1 cup (for 6-8 cups greens)
From Amelia's Kitchen 742013
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