Salads: 4th of July

Three quick and easy salads you can make this 4th of July.

Blueberry and Watermelon Salad

Ingredients:

• Watermelon
• Blueberries

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.

Potato Salad

Ingredients:

• 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.

Garden Salad

Ingredients:

• 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.