This post may also be shared over at Show Me Your Plaid Mondays, Mealtime Monday, Sugar and Slice Sunday, Sweet Sharing Monday, Mop It Up Monday, Melt In Your Mouth Mondays, Recipe Sharing Monday, Marvelous Mondays, Monday Funday, Two Cup Tuesday, Time to Sparkle, Tuesday Talent Show, Totally Tasty Tuesday, Back For Seconds Social, What’s In Your Kitchen Wednesday, Lil’ Luna Link Party, What’s Cookin’ Wednesday, Show & Share Wednesday, Cast Party Wednesday, Wicked Good Wednesdays, Whimsy Wednesday, Pin It Thursdays, Your Creative Timeout, Thursdays Treasures, Artsy Corner, All Things Thursday, Weekly Creative, Chic & Crafty Party, What’s Shakin’, Weekend Potluck, I’m Lovin’ It, Shine on Fridays, Create & Inspire, Saturday Show & Tell, Strut Your Stuff Saturdays
(EASY) Watermelon Salad
One of the beautiful gifts of summer is fresh fruit. So colorful and lovely, it’s one thing that we definitely crave right now.
When I saw this recipe in Food Network Magazine, I was smitten. The recipe was simple and the ingredients were few. It was a perfect side dish for dinner, absolutely refreshing and delicious.
In the produce department, they actually had mint plants that were the same price as the packaged herbs. So I bought the plant in hopes that it will last longer and go further than the package. If not, no money was lost on that idea.
1/4 cup SUGAR
1/4 cup WATER
3 MINT SPRIGS
Zest and Juice of 1 LEMON
Pinch of SALT
2 cups FRESH BLUEBERRIES
3 cups WATERMELON, cubed
Extra MINT for garnish, chopped
Bring water and sugar to a simmer in a small saucepan. Remove from heat, add mint sprigs and steep for 10 minutes.
Place watermelon and blueberries in a medium bowl.
Discard the mint. Add the lemon zest, juice and salt. Stir to combine.
Pour over fruit, toss gently. Let stand 15 minutes. Top with chopped mint.
Recipe Source: Food Network Magazine, July/August 2011
This sounds like a great summer salad!
Jeni recently posted..D-I-E-T is a Four Letter Word