How do you make a day trip more memorable? Bookend it with delicious meals! That’s what my daughter and I did last Thursday on our trip to Pinehurst as spectators at the Women’s USGA Open. We spent about four hours following some of our favorite female pros on a dry course number two, in typical ninety plus degree North Carolina weather. Before heading home, I wanted something cold and refreshing and it
wasn’t hard was easy to convince my daughter to stop to refuel before the two hour drive home. Today’s post is a copycat version of the thirst-quenching watermelon salad I had with my dinner.
This salad was fairly simple to recreate, and I aimed to repeat the bitter, salty, and sweet elements. The result is a cold and energizing salad bursting with nutrients including vitamin A, vitamin C, calcium and iron. Remember that fruits and vegetables are not only nutrient rich, they are cool and refreshing in the summer heat and can help you to rehydrate!
- 2 cups torn romaine leaves
- 2 cups spring mix and baby spinach
- 2 Tablespoons fresh mint, chopped
- 1 small cucumber, thinly sliced
- 1 cup seedless watermelon, cubed
- 1/2 cup low fat feta cheese
- 2 Tablespoons olive oil
- 2 Tablespoons lime juice
- 2 Tablespoons roasted sunflower seeds
- salt and pepper to taste
1. In a large bowl or platter, place romaine, spring mix and baby spinach. Toss in mint and sliced cucumber.
2. Top with feta cheese and cubed watermelon.
3. Mix together olive oil and lime juice. Pour over salad. Season with salt and pepper to taste. Top with sunflower seeds.