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Program #1013

Watermelon, Feta, and Mint Salad

1 lime, juiced
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 cup olive oil
4 cups cubed watermelon
1/2 cup crumbled feta
1/4 cup freshly chopped mint
2 cups mixed greens (optional)

1. Combine lime juice, vinegar, and salt in a small bowl. Whisk in olive oil.

2. Combine watermelon, feta, and mint. Toss with vinaigrette dressing.
Serve over greens.

Yield: 6 servings

Corn and Tomato Salad

3 tablespoons olive oil, divided
2 tablespoons red wine vinegar
1 lime, juice
1/2 teaspoon salt
1 1/2 cups fresh corn kernels (about two large ears of corn)
1 1/2 cups cherry tomatoes, halved
1 cucumber, seeded and diced
2 tablespoons minced fresh basil
1/4 cup crumbled feta cheese

1. Whisk together 2 tablespoons of oil, lime juice, vinegar, and salt in a small bowl and set aside.
2. Heat remaining oil in a skillet over medium-high heat. Add corn kernels and cook until tender.
3. Pour corn into a large bowl, cool slightly, and add tomatoes, cucumber, and basil. Refrigerate until ready to serve.
4. Right before serving, drizzle with dressing and toss with feta cheese.

Yield: 6 servings

Marie Hegler
Area Food Safety and Nutrition Agent
Clemson Cooperative Extension
www.facebook.com/FNHClemson
carol@clemson.edu

Anonymous

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1013