Mar 14, 2011

Happy Spring Salad

Pollyannaish Spring Salad

I think it was three years ago that I had my first bite of a feta and watermelon salad. It was pure love. I never would’ve made the combination myself, but the salty feta tastes fabulous against the fresh sweetness of the watermelon.

I was reminded of this salad when I was watching Food Network the other day and ran into Ina Garten making a similar salad. Of course she then had to go and ruin it by pouring a crazy amount of oil all over.

But the damage was done. Instant craving. Serious craving, while water melons aren’t even in season. Decided to splurge and get myself one of those ridiculously overpriced mixed melon packages at the supermarket.

Didn’t have my hopes up but much to my surprise it was better than expected; the melon flavor didn’t disappoint at all. Can’t wait for summer, though.

This salad rocks, both in flavor and color.

 

Ingredients:

 
Salad:

6 cups arugula
1 small red onion
7 oz feta
10 oz (water) melon
1/2 cup black olives

Dressing:

1 cup frozen raspberries
1 tbsp red wine vinegar
2 tbsp maple syrup
1 tbsp fresh lemon juice
1/2 tsp Dijon mustard
3 tbsp oil
fresh mint
salt & pepper

 

Directions:

Frozen raspberries are perfect for this dressing. I thawed out 1 cup.
Pollyannaish Spring Salad

And I ran them through my food processor and then through my sieve to remove those pesky seeds. You don’t wanna be flossing all night.
Pollyannaish Spring Salad

Add the Dijon mustard and red wine vinegar to the berry puree.
Pollyannaish Spring Salad

Muchas gracias to my chica, Teri, for sending me the maple syrup that is so hard to come by here in NL. Add 2 tbsp!
Pollyannaish Spring Salad

Squeeze in the lemon juice and pour in the olive oil. I wouldn’t use extra virgin for this if I were you. But I’m not you… so knock yourself out.
Pollyannaish Spring Salad

Love how it looks. And smells. And tastes.
Pollyannaish Spring Salad

Season with a pinch of salt and pepper and mix it up. Taste to see if it needs anything else.
Pollyannaish Spring Salad

There’s only one thing that will finish this dressing the way it deserves to be finished; fresh mint.
Pollyannaish Spring Salad

Finely mince a good handful and add it to the dressing.
Pollyannaish Spring Salad

Did you hear me? No dried mint! I’ll cry.

This is probably my most favorite dressing ever. It’s fragrant, fresh, mildly sweet and well… totally amazing.

Thinly slice the red onion and black olives. You can also leave out the black olives.
Pollyannaish Spring Salad

Maybe add some cucumber if you happen to have it lying around!

Mix the red onion with the arugula, or whatever salad leaves/lettuce you decide to use.
Pollyannaish Spring Salad

Cube the feta. Try not to eat too much while chopping!
Pollyannaish Spring Salad

I was pretty happy with the flavor of the melon. Not as good as it is mid-summer, but perfect for satisfying my craving.
Pollyannaish Spring Salad

I just cut the pieces a bit smaller. Some of them ended up in my mouth while others made it to the finish.
Pollyannaish Spring Salad

Okay, just one more photo. Such vivid colors!
Pollyannaish Spring Salad

Add all your chopped stuff to the salad and drizzle the dressing on top or serve it on the side.
Pollyannaish Spring Salad

This salad makes me happy. Can’t explain why, but it does.
Pollyannaish Spring Salad

Serving tip: tastes like a million bucks when paired with grilled white fish!

Happy Spring Salad
Ingredients
    Salad:

    6 cups arugula
    1 small red onion
    7 oz feta
    10 oz (water) melon
    1/2 cup black olives

    Dressing:

    1 cup frozen raspberries
    1 tbsp red wine vinegar
    2 tbsp maple syrup
    1 tbsp fresh lemon juice
    1/2 tsp Dijon mustard
    3 tbsp oil
    fresh mint
    salt & pepper

Directions
    Thaw the raspberries, run them through the food processor and sieve them to get rid of the seeds.

    Add the mustard, red wine vinegar, maple syrup, lemon juice and oil. Mix it up. Finely chop a good handful fresh mint and add it to the dressing.

    Thinly slice the red onion and olives. Add them to the arugula. Cube the feta and melon. Mix it all up and drizzle the dressing on top or serve it on the side.
Meal type: side dish
Servings: 4
Copyright: © kayotickitchen.com
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