Refreshing holiday recipes for your Fourth of July picnic - New York News

Refreshing holiday recipes for your Fourth of July picnic

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Don't miss out on these refreshing picnic options from Whitney Wright, deputy food editor at 'Southern Living.'
 
In Season: Tomatoes and Peaches
Recipe: Tomato and Fruit Salad

This colorful dish captures the best flavors of summer on one cool platter. A fresh basil dressing spiked with orange marmalade merges the sweet with the savory.

Ingredients
2 pounds watermelon, sliced
2 pounds honeydew melon, sliced
1 fresh peach, sliced
2 nectarines, sliced $
2 red plums, cut into wedges
1 green tomato, sliced
1 pound assorted heirloom tomatoes, sliced or cubed
1 (12-oz.) package baby heirloom tomatoes, halved
6 to 8 fresh basil leaves, torn

Preparation
Arrange first 9 ingredients on a serving platter. Serve with Basil-Orange Vinaigrette.

More at http://www.myrecipes.com/recipe/tomato-fruit-salad-50400000129153/

In Season: Green Beans
Recipe: Roasted Green Bean, Apple and Bacon Sandwich

Ingredients
1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons finely chopped sweet onion
2 tablespoons minced fresh dill
2 tablespoons minced dill pickle
2 teaspoons liquid from jarred capers
3/4 teaspoon salt
3/4 teaspoon coarsely ground black pepper
1/2 teaspoon sugar

Preparation
1.    Whisk together all ingredients. Cover and chill.

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Recipe: Watermelon "Steak" Salad

Ingredients
Not your mother's fruit salad. A cold, thick, steak-like slice of ripe watermelon pairs unexpectedly well with salty Cotija cheese and a smoky vinaigrette. Also try it with leftover grilled chicken or beef.

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1 cup seasoned rice wine vinegar
1 garlic clove, minced
1 tablespoon sugar $
1 1/2 teaspoons table salt
12 cups assorted tender salad greens (such as mâche, watercress, arugula, and Bibb)
1 cup crumbled Cotija or feta cheese
Smoky Dijon Dressing
8 (1 1/4-inch-thick) chilled seedless watermelon slices, rinds removed
3/4 cup salted pepitas or sunflower seeds

Preparation
    1. Stir together first 5 ingredients and 1/4 cup water in a glass bowl. Cover and chill 2 hours. (Mixture can be made and chilled up to 2 days ahead.) Remove onions from marinade, discarding marinade.

    2. Toss together greens, cheese, 1 cup red onions, and desired amount of dressing in a large bowl. Top each watermelon slice with 1 1/2 cups greens mixture. Sprinkle with pepitas. Serve immediately with remaining vinaigrette and onions.

More Info:
Southern Living magazine web site
Posts from Whitney Wright at Southern Living
Follow Whitney Wright at Twitter

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