Two Summertime Salads!

May 29

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.

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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