What You Need:

1 C of water
3/4 C of sugar
3 tbsp lime juice
1 1/2 tsp fresh mint chopped
1/8 tsp salt
1/2 small watermelon, cubed
1 small cantaloupe, cubed
1 small honeydew melon, cubed
1 large peach, sliced
1 C of fresh blueberries

How to Make It:

Pour the water into a saucepan placed over medium high heat.
Stir in the sugar, lime juice, mint and salt and bring the mixture to a boil.
Allow the syrup to boil for 2 minutes then remove from heat, cover and cool completely.
Place the watermelon, cantaloupe and honeydew cubes into a large non metal bowl.
Add the peach slices and blueberries and toss gently to combine.
Pour the cooled syrup over the fruit and gently toss again to coat.
Cover the bowl and chill for at least 2 hours, being sure to stir frequently.
Drain the fruit well before serving.

Makes 6 servings

There’s nothing that cools you down on a hot summer day better than fresh melon. This fruit dish is no exception. Seedless grapes, sliced strawberries or any of your favorite berries may also be added or used in place of the peaches and blueberries.

What You Need:

1 pint mini pear tomatoes cut in half
1/4 C of vegetable oil
3 tbsp cider vinegar
1/4 C fresh parsley, minced
1 1/2 tsp fresh basil, minced
1 1/2 tsp fresh oregano, minced
1/2 tsp salt
1/2 tsp sugar
Leaf lettuce

How to Make It:

Place the tomatoes into a salad bowl.
In a separate bowl whisk together the oil and vinegar until well blended.
Stir in the parsley, basil, oregano, salt and sugar and stir until the sugar is dissolved.
Pour the dressing over the tomatoes.
Cover and chill for at least 3 hours.
Spoon the tomatoes over the lettuce leaves before serving.

Makes 4 servings

There’s nothing like fresh ingredients when it comes to making a summer dish. This side dish is no exception. The herb dressing gives these tomatoes a little snap. Cherry tomatoes can also be used in place of or with the pear tomatoes.

What You Need:

1/2 C vegetable oil
1/4 C onion, chopped
2 tbsp + 2 tsp red wine vinegar
2 tbsp + 2 tsp sugar
1 1/2 tsp ground mustard
1/2 tsp salt
1 1/2 tsp poppy seeds
8 C of fresh spinach, torn
2 pints of fresh strawberries, sliced
3 ripe bananas cut into small chunks
1/2 C of almonds, toasted and slivered

How to Make It:

Place the oil, onion, vinegar, sugar, mustard and salt into the blender.
Blend until the sugar has completely dissolved.
Sprinkle in the poppy seeds and blend just until they are incorporated into the dressing.
Place the spinach into a salad bowl.
Add the strawberries, bananas and almonds and toss to combine.
Pour the dressing over the salad and toss again to coat.

Makes 14 servings

This fresh salad is a great addition to any cookout, potluck supper or just to have when company comes over for dinner. Raw fruits and vegetables are very nutritious and in this salad they also taste great. The poppy seed dressing adds just enough tang to make this salad one they will ask for over and over again.