Three quick and easy salads you can make this 4th of July.
Blueberry and Watermelon Salad
Cut the watermelon into 1cm thick slices. Using a star-shaped cookie cutter cut out the stars. Layer with blueberries in a bowl. You don't want to mix this salad as the points on the watermelon may break.
- 2lbs Baby red potatoes
- 1/2 cup red onion (julienned)
- 1/4 cup capers
- 5 bacon slices (cooked and roughly chopped)
- 1/4 cup olive oil
- 2 tbs red wine vinegar
- 1 tbs Dijon mustard
- 1 tbs dried thyme
- salt & pepper to taste
Whisk the olive oil, red wine vinegar, mustard, thyme, salt and pepper in a small bowl and set aside.
Wash and then cut the potatoes in half. Steam them potatoes until just tender when you put a fork into them. Run under cold water and then set aside until they are cool. Transfer to a large bowl. Add the bacon, capers, and onion to the bowl, pour over the dressing and toss.
- Gourmet lettuce
- Cherry tomatoes
- Red pepper (chopped)
- Crumbled feta cheese
Served with Champagne Vinaigrette
Combine all ingredients in a bowl and toss. Serve the dressing on the side for those who may not want to add it.