Summer Salad

Summer is almost over in Florida and my sisters are not happy with me because I’m already discussing school. In Long Island they are still in the middle of their best summer weather and they don’t want to even think about moving forward to the fall and winter months. So for all of you that are still enjoying your summer, here’s a summer salad that my sister Ali makes. It really can only be enjoyed during the summer because that’s when the watermelon is perfect!

By Alexandra Salvatore

I wanted to emulate one of my favorite appetizer salads I’ve been going crazy over. In Long Island we wait all winter for warm weather and summer fruits. This salad is on almost every menu on the East end of Long Island and all are done with their own twist.

It contains all of my favorite things – watermelon, feta cheese and a peppery, crunchy green like arugula. You can also use baby spinach for a less bitter green. You can also crumble the feta for a less intense salt/cheese flavor. I use the balsamic glaze pictured. I’ve actually used that glaze for many other things like a simple mozzarella and tomato salad. I would suggest having one in the house. You can get it at Costco or an Italian market. It doesn’t have a close expiration date which is great too. Enjoy this refreshing and savory salad. It would be a great thing to serve as an appetizer or even as a side salad with a fish entree. 🐠🍉🧀

Summer Salad

Ingredients

  • a bag of arugula or baby spinach
  • a seedless watermelon(about 4-6 pieces cut into thick triangles)
  • a block of imported feta(in water), cut into rectangular chunks(can crumble as well)
  • balsamic glaze
  • salt and pepper
  • (Optional) – chopped pistachios to sprinkle over the greens before the feta

Directions

  1. On a large platter lay out the chunks of watermelon.
  2. On top of the watermelon, place a handful or two of arugula or spinach.
  3. Then top it with the chunks of feta cheese.
  4. Drizzle with the balsamic glaze and sprinkle with salt and pepper.

Enjoy!

Other Blogs by Ali:

Ali’s Beauty Tips

Mac Eyeshadow

A trip to the Pork Store

Ali’s Favorite’s

Get Swim Suit Ready or NOT!

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Roasted Peppers with Garlic

This recipe was in my first blog back in January.  I think a lot of people missed it and it is a good one!  This would be perfect to serve before a dinner party because even though it’s simple, it looks fancy!

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Roasted peppers with Garlic

Ingredients

  • EVOO
  • 8 cloves of garlic, smashed
  • salt and pepper
  • 10-12 cubanelle peppers also known as banana peppers(If you can’t find them you can use sweet mini bell peppers)
  • a loaf of Italian bread(you can warm it, slice and serve or just slice and serve!)

Directions

  1. Pre-heat oven to 425 degrees on roast
  2. Wash and pat dry the peppers.
  3. Cut off the tops and spoon the seeds out.
  4. Place the peppers and garlic on a baking sheet and drizzle with olive oil.  Add a good amount of salt and pepper.  Toss so all the peppers are coated evenly.
  5. Roast for about 15 minutes or until soft and partly brown.(Toss once to keep everything cooking even)
  6. Serve on a platter with a serving spoon along with sliced Italian bread.

Enjoy

 

 

 

 

Shoepeg Corn Salad

I got this recipe from my sister Ali.  She got it from one of her friends.  When they make it, they serve it as a dip along with Tostitos or some sort of corn chip.  This is also a great side dish for a summer gathering.   It’s sooo good and refreshing.  It’s hard to stop eating it once you start.  I had no idea what shoepeg corn was or where to find it until I made this!  FYI, it’s just a can of Green Giant corn that’s shaped like a shoepeg!  I found it at Publix…

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Shoepeg Corn salad

Ingredients

  • 2 cans of white shoepeg corn, drained
  • 1 can of reduced sodium black beans, rinsed and drained
  • 1 red bell pepper diced small
  • 1 orange bell pepper diced small
  • 1/2 of a small red onion diced small
  • a bunch of cilantro chopped
  • 1/2 cup of safflower oil(it calls for vegetable oil but I don’t use vegetable oil due to the fact that it is not the healthiest option)
  • 1/4 cup of apple cider vinegar
  • 1/4 cup of sugar(Yep, but it makes it soooo good.  You can use less if you prefer or none.  Still will be delicious!)

Directions

  1. Put the first 6 ingredients in a large serving bowl and stir gently until combined.
  2. Add the oil, vinegar and sugar.
  3. Stir gently until combined.
  4. Serve with your favorite chip or as a side dish.

Enjoy!

I found some great summer essentials for your 1st BBQ of the season.  Of course you have to serve the shoepeg corn salad and maybe some Guac and chips!

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

Don’t miss out on some of the best recipes for summer entertaining…
Appetizers:
Main Course:  
Side Dishes:  
Desert and drinks:

Holy Guacamole

Guacamole

Avocados are amazing. In my house, we all love them. I can’t keep up with buying them.  They are expensive! I complain because I find my husband’s avocado pits all over in cups because he has been trying to grow an avocado tree for years. But I wish he’d grow one already. It would save us some money!

When my 10 year old gets home from school he usually asks for guacamole and chips.  That’s when I smash an avocado, drizzle with EVOO and sprinkle with salt and pepper.  But this recipe I bring out on special occasions. It’s really tastes amazing! I can’t let my family know I’m making it because they eat it up with a spoon before I even put it on the table.

TIPS:  Once you see your avocados getting too ripe, put them in the fridge.  It will keep them fresh for a long time! 

Once you make the guacamole keep the pits that you’ve taken out and put them in the bowl of guac to keep it fresh until ready to eat!  

Ingredients

  • 6 Haas Avocados
  • 2 limes
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of cayenne pepper
  • 1/4 of an onion minced
  • 1 jalapeno pepper, seeded and minced(If you like it mild just use half)
  • 2 roma tomatoes, seeded and diced
  • 1 tablespoon of chopped cilantro(Some people don’t like the taste of cilantro.  So you can skip it or use less)
  • 2 cloves of garlic minced

Directions

  1. Scoop out the insides of the avocados and place them in a medium bowl.
  2. Squeeze lime over avocados.  Toss to coat.
  3. Mash to make it smooth.
  4. Add salt, cumin and cayenne.  Mash again.
  5. Fold in the onion, jalapeno, tomatoes, cilantro and garlic.
  6. Put the avocado pits back in to keep it fresh until ready to serve.

Enjoy!

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

You can pair this guacamole with any other recipes below:

Salsa Salsa

Mita’s Slow Cooker Chicken

Chicken Tostadas

Carne Asada Tacos

 

Salsa Salsa

We all love salsa. It’s spicy, healthy and goes great with chips or on your tacos. I didn’t know how much I really loved salsa until I had this one!

One of my closest friends, Mita, is an amazing cook! She specializes in Indian and Mexican food, but can cook anything. We met when our boys were in preschool together. They moved to Texas, but I miss her so much and her food! I didn’t even know what sriracha was until I met her(I’m not kidding!)

This is her recipe. It is simple, delicious, and healthy. My whole family eats it all up. We have it with chips or alongside any of our favorite Mexican dishes. If you love this recipe, no worries, there will be more of Mita’s recipes to come…

mita
Mita and her boys

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Click here to shop your favorite Pampered Chef Products.

Salsa

Ingredients

  • 1 can of diced tomatoes(or two smaller cans of Rotel diced tomatoes if you prefer it spicy)
  • 1/2 of a jalapeno seeded(or one whole if you prefer spicy)
  • 1/2 of a medium sized onion
  • 8 or 9 strands of cilantro
  • 1/2 tsp. of salt
  • 4 cloves of garlic
  • 1/4 tsp. of white vinegar

 

Directions

 

It’s so simple.  My 10 year-old can make it!

  1. Add all ingredients except vinegar in blender
  2. Pour into container.
  3. Add vinegar and stir.

Optional:  Top with cilantro and green onions

Enjoy!