Light Fare-Salads!

With the warm weather coming around, salads should come into play for quick and easy dinners.

Salads can take different flavor profiles from sweet and salty, to bitter and crunchy depending on the ingredients which can keep it interesting!

Here is a recipe for a light salad which has lots of flavor and is fresh tasting with a hint of spice from jalapeno peppers. This was a hit at one of my weekly demo's that I do in Boston.

For the greens, I've used mixed greens with radicchio for bitterness, but feel free to use whatever you choose. Enjoy!

Watermelon Salad with Toasted Pumpkin Seeds

Makes 4 servings

About 2 1/2 cups per serving

Ingredients:

1/4 cup of pumpkin seeds, toasted

1 small jalapeno pepper, seeded and chopped

3 tablespoons of strawberry jam

4 cups of watermelon, diced (divided) 1 cup for vinaigrette

1/4 cup of champagne vinegar or white balsamic vinegar

1 clove of garlic, minced

1/4 teaspoon of salt

Pinch of crushed black pepper

2 tablespoon of extra virgin olive oil

6 cups of mixed greens (radicchio would be nice combination, if available)

1 small red onion, sliced

1/2 cup of feta or gorgonzola

Directions:In a saute pan on medium heat, toast the pumpkin seeds for 3-5 minutes until fragrant and lightly brown.

Place the toasted seeds into a small bowl. Set aside.Prepare the vinaigrette.

Using a blender or food processor, combine the jalapeno pepper, jam, 1 cup of the watermelon, vinegar, garlic and salt and pepper.

With the blender on the blend option, slowly drizzle in the 2 tablespoons of olive oil. Set aside.

In a large bowl, toss the mixed green with a small amount of the vinaigrette.

Place a portion for each serving onto a serving plate and add the remaining diced watermelon and red onions.

Crumble the cheese over the salads, along with the toasted pumpkin seeds.