Arugula, Watermelon and Feta Salad

Ingredients
For the vinaigrette:
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup minced shallots (1 large)
1 tablespoon honey
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 cups baby arugula, washed and spun dry
1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
12 ounces good feta cheese, 1/2-inch diced
1 cup (4 ounces) whole fresh mint leaves, julienned
Directions
Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.

Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/arugula-watermelon-and-feta-salad-recipe/index.html?oc=linkback


Found at:http://www.foodnetwork.com/recipes/ina-garten/arugula-watermelon-and-feta-salad-recipe/index.html

Watermelon Salad with Mint Leaves

Ingredients
1 (5-pound) watermelon
1 Vidalia or other sweet onion
1/4 cup red wine vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs
Directions
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.

In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.

In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.

To serve, divide salad among individual plates and garnish with mint leaves.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/watermelon-salad-with-mint-leaves-recipe/index.html?oc=linkback

Found at: http://www.foodnetwork.com/topics/watermelon/index.html

Watermelon, Rosemary, and Feta Salad

Ingredients

4 cups of chopped watermelon, chilled
2 ounces feta cheese (ideally goat feta), crumbled
1 teaspoon finely chopped rosemary (fresh or dried)
Salt and pepper
High quality olive oil

Directions
Toss all ingredients together, adding salt and pepper to taste. You should need very little salt, depending on how salty the feta is. Drizzle just a tiny stream of olive oil over everything and toss. Chill until serving.

Recipe found at: http://www.thekitchn.com/recipe-watermelon-rosemary-and-65625

Watermelon Pineapple Agua Fresca with Thai Basil

Ingredients

• 2 cups watermelon, diced
• 1 1/2 cups pineapple, diced
• 1/2 cup Thai basil, torn into to tiny pieces 

Directions

• In a blender mix all of the ingredients until combined and liquefied. Pour into a cheesecloth over a large pitcher and strain.
• Serve strained agua fresca immediately with ice and basil garnish, or chill in refrigerator.

Recipe found at: http://www.rawfoodrecipes.com/recipes/watermelon-pineapple-agua-fresca-with-thai-basil.html

Watermelon and Feta Salad

Pretty-in-pink melon, all grown up, energizes this spirited salad.

Ingredients

• 2 tablespoons white-wine vinegar
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 3 bunches arugula (about 12 ounces total), thick stems removed
• 1/4 medium red onion, thinly sliced
• 1 1/2-pound piece chilled seedless watermelon, rind removed, cut into small chunks (2 to 3 cups)
• 4 ounces feta cheese, crumbled

Directions

1. In a small bowl, whisk together vinegar and oil. Season with salt and pepper.
2. In a large bowl, combine arugula and onion; toss with dressing to taste. Gently toss with watermelon and feta, and serve.

Watermelon Punch and Bowl

Hollowed watermelon becomes a rustic serving bowl for a drink made with its juice, ensuring nothing goes to waste.

Ingredients

• 1 oblong seedless watermelon (about 14 pounds)
• 3 cups seltzer
• 
  

Directions

1. Cut top third off watermelon; trim bottom just enough to make a flat surface. Scoop out flesh.
2. Working in batches, puree watermelon in a food processor. Strain through a fine sieve; discard solids. (You should have about 9 cups juice.) Cover rind with plastic wrap. Refrigerate juice and rind until chilled, about 1 hour. Combine juice with seltzer; transfer to rind.

Watermelon, Orange, and Feta Salad

We love salty-sweet combinations, and this salad is a great play on those flavors. It's also got a refreshing crunch.

Ingredients

• 1/4 of a small (6-pound) seedless watermelon, rind removed, flesh cut into 1/4-inch slices
• 1 large orange, peel and pith removed, flesh cut into segments
• 1/4 small red onion, thinly sliced
• 2 ounces feta cheese, thinly sliced
• 1/4 cup fresh parsley leaves
• 4 teaspoons extra-virgin olive oil
• Coarse salt and ground pepper

Directions

1. On a serving platter, arrange watermelon, orange, red onion, feta cheese, and parsley. Drizzle with olive oil and season with salt and pepper.

Watermelon, Lemonade, and Blueberry Ice Pops

Serves 8
Watermelon ice
2 1/2 cups 1/2-inch cubes seeded watermelon (from 2-pound piece)
1/4 cup sugar
8 5-ounce disposable paper cups
8 ice pop sticks or wooden coffee stirrers

Lemon ice
1/2 cup water
1/4 cup sugar
1/2 cup fresh lemon juice
1/4 cup orange juice
1/4 teaspoon vanilla extract

Blueberry ice
2 cups fresh blueberries (from three 1/2-pint containers)
1 cup water
5 tablespoons sugar
1 teaspoon fresh lemon juice
For watermelon ice:
Blend watermelon and sugar in processor until smooth. Strain puree into bowl, pressing on solids to extract as much fruit as possible..

Place cups in shallow baking pan. Spoon watermelon puree into cups, dividing equally (scant 3 tablespoons each). Freeze until mixture is almost frozen, about 2 hours. Cover cups with rounds of foil, sealing tightly at edges. Using tip of small knife, make 1/4-inch slit in center of each foil cover. Push ice pop stick through slit and securely into watermelon ice without hitting bottom of cup. Freeze until watermelon ice is solid, about 1 hour longer.

For lemon ice:
Bring 1/2 cup water and sugar to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Mix in lemon juice, orange juice, and vanilla. Cool to room temperature.
Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon lemonade into cups, dividing equally (scant 3 tablespoons each). Reseal foil. Freeze until lemonade layer is solid, about 2 hours.

For blueberry ice:
Stir blueberries, 1 cup water, and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil until berries are very soft, stirring occasionally, about 5 minutes. Strain mixture into small bowl, pressing on solids to extract as much fruit as possible. Mix in lemon juice. Cool to room temperature.

Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon blueberry mixture into cups, dividing equally (generous 3 tablespoons each). Reseal foil. Freeze until pops are frozen solid, about 8 hours. (Can be made 2 days ahead. Keep frozen.)
Remove foil, then tear or use scissors to cut cup off each pop; return ice pops to pan and freeze until ready to serve