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Co-op Member Chef Will Lewis Serves Up Some Great Food At The SRFC 40th Anniversary Celebration


Chef Will serves up a tasty Watermelon Salad.
Watermelon Salad with Feta and Mint
• 1 (5-pound) watermelon
• 1/4 cup red wine vinegar
• Salt and pepper
• 1/2 cup extra-virgin olive oil
• 2 tablespoons chopped fresh mint
• 4 ounces feta cheese, crumbled
• 6 whole mint sprigs
Cut the flesh from the melon and cut into bite size pieces, removing and
discarding the seeds, and set aside.
In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is
dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the
chopped mint, taste, and adjust seasonings.
In a large bowl, combine the melon, and feta. Pour the dressing over the
melon mixture and toss gently until everything is coated and evenly mixed.
Garnish with mint sprigs.
To serve, divide salad among individual plates and garnish with mint leaves


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