Watermelon Feta Spinach Salad

Summer is here. I’ve been taking advantage of the summer flavors of fruits and vegetables. Nothing compares like going to the store or farmer’s markets and buying fresh veggies and making simple salads. Watermelon is an excellent complement to a green salad. The flavors of the saltiness of Feta cheese and the sweetness of watermelon really make this salad irresistible. I love it and I highly recommend it. Enjoy!

Watermelon Feta Spinach Salad
Created on 06/05/13

Click on picture to see a larger image
This salad makes enough servings for 2 people. For more servings just double the recipe to the size you need.

4 large handfuls organic baby spinach washed and dried
1 cup of cubed seedless watermelon
¾ cup Feta cheese

1/8 cup balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/8 cup olive oil

Whisk all dressing ingredients well. You can adjust the flavors of the dressing to suit to your taste. I did not add any sugar to the dressing because the balsamic vinegar was already sweet to me. If it is not sweet to you, add ½ teaspoon of brown sugar – whisk well and adjust accordingly.

Put all salad ingredients in a bowl, drizzle dressing on top, toss well and serve.



Quinoa Edamame Feta Salad

I have fallen in love with the Edamame Bean. I think it is the best thing food has to offer these days along with the whole grain Quinoa. I saw this recipe in an email I received from the Diabetic Living and I thought what an excellent combination for a salad. Along with feta cheese and my homemade basil Pesto that I made from the basil I grew in my garden, what could be better? For a workshop demonstration that I did last October, this recipe was so simple, easy and the results were just amazing. Everyone who attended the diabetes workshop loved it!

Quinoa Edamame Feta Salad, created October 28, 2010
Serves: About 6- 1-1/4 cup servings

Quinoa Edamame Feta Salad

2 cups of water
1 cup Quinoa
¼ cup lemon juice
3 tablespoons basil Pesto
2 cups fresh or thawed frozen shelled Edamame
2 cups cherry tomatoes – cut up
1/3 cup crumbled Feta Cheese
1/3 cup thinly sliced green onions
2 tablespoons minced fresh parsley
¼-teaspoon (4 to 5 cracks) fresh black pepper

In a medium saucepan, bring the water to a boil. Add Quinoa. Bring water back to a boil, reduce heat, simmer for about 20 minutes and all the water is absorbed. Remove from heat and fluff Quinoa in a bowl. In a small bowl, whisk together lemon juice and pesto. Set aside. Add thawed Edamame, thinly sliced green onions, minced parsley, pepper, feta cheese, tomatoes. Add the whisked lemon juice and pesto. Toss gently until all the food is combined


Edamame Cranberry Feta Salad

Summertime means fresh berries, fresh produce, hot sunny weather, beaches, and salads. This particular recipe I found in a Vegetarian Times magazine and fell in love with the flavors and the simplicity of how fast and easy the salad was to make. I did not have to tweak anything, the salad is perfect the way it is. Edamame (pronounced Ed A Ma Me) is a soy bean. Absolutely delicious steamed and sprinkled with a little salt, or boiled for 5 minutes in boiling water and then put in a salad or soup. The cranberries in this recipe give the salad a sweet flavor and the pairing with Feta cheese is excellent. The best part it is that the recipe takes about 15 minutes to make and then you can go play.

Edamame Cranberry Feta Salad, created 06/19/2010

(2) 12 or 16 ounce bags frozen shelled Edamame
1 cup dried cranberries
½ cup fresh basil, cut into very thin strips and then halved
4 tablespoons of olive oil
Fresh cracked pepper to taste
1 cup crumbled Feta Cheese

Cook the Edamame in boiling salted water for about 5 minutes. Drain and rinse under cold water to stop the cooking process and pat dry with paper towels. You want to make sure the Edamame is dry so the salad is not soggy.

Toss Edamame with cranberries, basil, olive oil and pepper in a pretty bowl. Gently stir in the crumbled feta cheese. Serve the salad chilled or at room temperature.

Serves 8 people – Enjoy!


Colossal Chopped Salad

This is a recipe I receieved from my director in Pampered Chef. She made a few changs to suit her taste buds and then I made different changes to meet my tastes. Delicious and easy summer salad without any cooking! Enjoy!

Colossal Chopped Salad
Created on 12/10/09

1 package of whole wheat penne pasta (or any other pasta you prefer)
1 head of romaine lettuce cleaned and chopped up
2 stalks celery chopped
1 large carrot sliced thinly
1/2 medium sweet onion (I found the red-onion too much so I prefer Vidalia onion instead)
1 package grape tomatoes sliced in half
1/2 cup of sliced black olives
1 large cucumber seeded, halved and sliced thin
1 to 2 cups Feta Cheese crumbled
1 package of Lipton Garlic Savory Herb
1/4 cup apple cider vinegar
2 tablespoons water
1/4 to 1/2 cup canola or olive oil
1 clove fresh garlic minced

In a glass container with lid – add vinegar, water and package of garlic herb mix, add minced garlic and oil and shake well, set aside.

Cook pasta according to directions and drain well, put in a bowl/platter
Sprinkle on top lettuces, tomato, olives, cucumbers, celery, carrots, feta cheese. Pour dressing on top and toss well.

You could add leftover chicken if prefer but not necessary the salad is great as is.

Makes about 12 servings


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