#3910 - Watermelon Tomato Salad

(by Shirley McNevich)

5 large tomatoes (cut into bite sized cubes)
1 small seedless watermelon (cut into bite sized cubes)
1 tsp. salt + extra
1/4 cup olive oil
2 TBSP cider vinegar
fresh ground black pepper
1 cup crumbled feta cheese
dried basil (for sprinkling)

In a large plastic bowl add the cubed tomatoes and cubed watermelon--toss carefully to combine. Sprinkle 1 tsp. salt over the top. Let the mixture stand for 10 minutes. In a small bowl add the olive oil and cider vinegar--whisk to mix. Add salt, pepper and dried basil to your taste--mix well. Drain off all of the liquid from the watermelon mixture and discard the liquid. Add the feta cheese to the watermelon mixture--toss to combine. Drizzle the olive oil mixture over the whole thing--toss to coat. Serve immediately.

#3871 - Fresh Watermelon Pie

(by Shirley McNevich)

1 - 3oz. box watermelon Jell-O (if you can't find watermelon Jell-O, use strawberry instead)
1/4 cup water
12oz. Cool Whip (thawed)
2 cups bite sized watermelon pieces (seeds removed)
1 - 9" ready-made graham cracker crust

In a bowl add the Jell-O powder and water--mix well. Refrigerate until mixture starts to gel. Remove from refrigerator--add all of the Cool Whip--stir to mix. Add the watermelon pieces--stir to mix. Pour the whole mixture into the graham cracker crust. Place pie in freezer until firm (if you freeze it too long, you'll have to thaw it a bit because the watermelon pieces will get hard).

#592 - Watermelon Smoothie

(by Shirley McNevich)

2 cups watermelon (seeds removed and cut into small chunks)
1 cup strawberries
2 cups vanilla ice cream (can be regular, low fat, or no fat)

Refrigerate watermelon for a few hours after you cut it and remove the seeds. In a blender, add the strawberries and the watermelon chunks--blend until liquefied. Add the ice cream a little at a time--blend after each addition. When all ice cream has been added, blend for 30 seconds.