Fresh Mozzarella Watermelon Salad with Basil

Ingredients:

• 1 medium seedless watermelon*
• 2 cups fresh mozzarella pieces
• 1 cup chopped fresh basil*
• 1 bunch scallions, trimmed and chopped
• 1/3 cup extra virgin olive oil
• Salt and pepper to taste
• Optional: balsamic vinegar for drizzling

Directions:

1. Cut watermelon in half. Using a melon-baller, scoop out 2 cups of balled watermelon.
2. Toss together melon, cheese, basil, scallions and oil.  Season with salt and pepper to taste.  Serve over a bed of baby greens and some crostini on the side.  Drizzle with the optional balsamic vinegar if desired.

*Ingredients available at Belltown

Cranberry-Feta Lentil Salad

Ingredients: 

• 1 cup dried lentils, rinsed
• 2 cups water
• 2 bay leaves
• 1/2 cup dried or fresh cranberries
• 1/2 cup coarsely chopped walnuts, toasted*
• 1/2 cup crumbled feta cheese
• 1 tbsp minced fresh parsley*
• 3 tbsp vegetable oil
• 2 tsp fresh lemon juice*
• 1 tsp honey*
• 1 1/2 tsp salt
• 1/2 tsp coarsely ground black pepper

Directions:

1. In a small saucepan, combine lentils, water and bay leaves; bring to a boil.  Reduce heat; cover and simmer for 20-25 minutes or until lentils are tender.  Drain and discard bay leaves.  Rinse lentils in cold water. 
2. In a large bowl, combine lentils, cranberries, walnuts, cheese and parsley. 
3. In a small bowl, whisk together the oil, lemon juice, honey, salt and pepper.  Pour over lentil mixture; toss to coat.  Refrigerate until serving. 

Makes 4 servings 

*Ingredients available at Belltown

**Recipe courtesy of Taste of Home

Corn Salad

Ingredients: 

• 6 ears corn, husks and silk removed*
• 1 red bell pepper, chopped*
• 3 scallions, thinly sliced crosswise (~1/2 cup)
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• coarse salt and ground pepper

Directions:

1. Remove corn kernels using the following method: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels.
2. Add scallions, red bell pepper, vinegar and oil. Season generously with salt and pepper; toss to combine. Serve or cover and refrigerate up to 1 day.

*Ingredients available at Belltown

Strawberry Spinach Salad with Strawberry-Walnut Vinaigrette

Ingredients

• 4 pints fresh strawberries, washed and sliced, divided*
• 3 tbsp red wine vinegar
• 3 tbsp walnut oil
• 1/4 tsp whole peppercorns
• 1/2 tsp coarse salt
• 6 oranges, peeled and pithed, cut into 3/4" thick rounds*
• 2 lbs fresh spinach*
• 1 cup loosely packed basil leaves, roughly chopped*
• 1/2 cup toasted hazelnuts, roughly chopped*

Directions:

1. Place 1 cup of the sliced strawberries in the bowl of a food processor.  Add the vinegar, oil, peppercorns and salt.  Pulse until the berries are roughly pureed and the peppercorns roughly ground. Set aside. 
2. Combine remaining strawberries, oranges, spinach, basil and hazelnuts in a large bowl.  Pour dressing over salad to taste; toss and serve.

Serves 6-8

*Ingredients available at Belltown