Watermelon Salad

 

Here's a salad that is delicious all summer long, well, all year long. Watermelon is often available year-round, so I make this whenever I can find a watermelon. 

Ingredients: 

1/2 cup watermelon chunks, about 1/2 inch 

1/2 cup cherry tomatoes, halved

1/2 cup beets, peeled, roasted, and cubed

2 cups arugula or salad greens

2 Tbs citrus dressing

Directions: 

Mix all the ingredients together, then serve. 

Serves 2

Stealthy Cooking Tip: I find that kids of all ages especially love watermelon. Adding watermelon to a salad lets them taste other flavors they might otherwise overlook. This salad is as delicious as it looks!

Crab Salad

Actually, this is imitation crab salad. Especially delicious when it's still hot outside, too early to call fall, but too late to call summer. This is the time of year I like crab salad the best. 

Ingredients: 

8 oz package of imitation crabmeat

1 Tbs olive oil

1 cup halved grape tomatoes

1/2 cup thinly slice celery or fennel

1/4 cup chopped pickled jalapeno

3 Tbs sliced green onion

1/4 cup chopped Thai basil or cilantro

Directions: 

Pull the crab meat apart into bite size pieces. Mix in the remaining ingredients. Chill for 1 hour. This is best served chilled but can be eaten immediately after making. Toss, then serve immediately. 

Serves 4 

Stealthy Cooking Tip: Imitation crabmeat is usually made of pollock. If someone has a shellfish allergy, this recipe should work well for them. If you're serving this at an outside gathering, place the serving dish on top of ice to both keep it cold and to keep it healthy.