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Recipe by:
Laura Pensiero, RD
Courtesy of Sustainable Table ® Description:
This salad provides a refreshing contrast of flavors and textures, crunchy sweet watermelon and fennel, salty, creamy feta and ever so slightly bitter greens. It is perfect with grilled or seared fish or chicken, or simply on its own as simple first course dish. Make your version where you live, buying as many local ingredients as possible. Don’t be afraid to add or substitute. Experiment! Great ingredients will make you look good. They will also keep you well: One serving provides: 20% of the Daily Value (DV) for vitamin C; 40% for vitamin A almost 200mg of potassium; and numerous types of natural antioxidants. Ingredients:
2 cups Upstate Farms watermelon, peeled, seeded, and cut into approx. 2-inch chunks
¼ Hearty Roots red onion, thinly sliced
¼ Upstate Farm fennel bulb, thinly sliced
1 tablespoon chopped fresh mint
1 teaspoon diced jalapeno pepper
grated zest plus juice of 1 lime
1 tablespoon grape seed oil
salt and pepper to season
½ cup crumbled Lively Run Goat Farm feta
4 cups Sky Farm baby greens Directions:
In a mixing bowl, combine all ingredients except for the feta and baby greens. Season with salt and pepper, and gently stir. Refrigerate, allowing flavors to meld for at least 20 minutes. When ready to serve, mound about 1 cup of baby greens on each plate; divide the Watermelon-Fennel salad over the greens. Sprinkle the crumbled feta over the salad. Recipe Number 215 added on 2007-09-06
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