Prep time: 10 minutes
Serving: 4

Ingredients:

3 cups watermelon, cubed
2 cups strawberries, chopped
1/2 cup Feta, crumbled
1/4 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/4 cup fresh basil, torn

Directions:

1. In a large bowl, combine watermelon, strawberries, feta and olive oil. Season with salt and pepper and toss to coat.
2. Garnish with basil and serve.

Source: delish.com

Prep time: 10 minutes
Serving: 4

Ingredients:

2 pounds English cucumbers, thinly sliced
1/2 cup rice wine vinegar
1/2 cup sugar
1/2 cup water
1 teaspoon salt
1/4 cup chopped shallots or 1/4 cut chopped purple onion
1 fresh hot chili pepper, finely chopped
1/4 cup dry roasted peanuts
1/4 cup fresh cilantro, chopped

Directions:

1. Place sliced cucumber on a platter.
2. Combine vinegar, sugar, water and salt in a small saucepan and heat until sugar and salt are dissolved.
3. Remove from heat and allow to cool.
4. Place shallots and chili pepper in vinegar mixture and stir.
5. Pour mixture over cucumbers just before serving and sprinkle with peanuts and fresh cilantro.

Source: Food.com

Prep Time: 20 minutes
​
Serves:  4-6 

Ingredients:

1/2 cup cider vinegar
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano (optional)
1/2 cup olive oil
1 bunch kale, torn into bite-sized pieces
1 bunch Swiss chard, torn into bite-sized pieces
1 pound grilled skinless, boneless chicken breast, sliced
1 (6 ounce) container crumbled feta cheese or to taste
1/3 cups raisins
1/2 cup chopped, toasted walnuts

Directions:

Whisk the vinegar, honey, salt, pepper, and oregano in a bowl until the honey has dissolved. Whisk in the olive oil until evenly blended. Place the kale, Swiss chard, chicken, feta cheese, raisins, and walnuts into a bowl. Toss with dressing to serve.

Source: Allrecipes.com

~ 4 cups

1 cup fresh or frozen raspberries
1 cup white wine vinegar
1/2 cup finely-chopped shallots
2 cups oil
​Salt and pepper, to taste

1. Combine all ingredients in a blender or food processor, and mix until smooth. Season to taste with salt and pepper.
2. This dressing will keep refrigerated for a few weeks. Rewhisk the vinaigrette before serving.


​

3/4 cup

1/4 cup fresh or frozen raspberries
1/4 cup white wine vinegar
1 small shallot, finely chopped (~2 Tbsp)
1/2 cup oil
Salt and pepper, to taste
​

1. Combine all ingredients in a blender or food processor, and mix until smooth. Season to taste with salt and pepper.
2. This dressing will keep refrigerated for a few weeks. Rewhisk the vinaigrette before serving.


Source: The Kitchn
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