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Use Local Produce for This Recipe
Use Local Produce for This Recipe
National Farmers Market Week is Aug. 5-11.

Last month, hundreds of local, income-qualified seniors received vouchers to spend through Virginia’s Farm Market Fresh for Seniors Program. Now it’s time to use those vouchers, and I couldn’t be more excited. There are so many fresh and delicious seasonal fruits and vegetables available at local farmers markets.

Fruits and vegetables are loaded with vitamins and minerals, high in fiber, and low in calories, fat, and sodium. Eating more fruits and vegetables can help lower your risk for some cancers, promote heart health, improve memory and mental function, and help with weight maintenance. Try to fill half your plate with colorful fruits and vegetables at every meal and snack to get five or more servings every day.

Try this delicious summertime salad that’s sweet, fresh, and light:

 

WATERMELON FETA SALAD

INGREDIENTS

8 lb. whole seedless watermelon, chilled (about 12 cups of cubed fruit)

1/2 cup extra virgin olive oil

3 whole limes, juiced

3/4 tsp black pepper                                      

1 cup fresh mint leaves, chopped                                                      

11/2 cups crumbled feta cheese

DIRECTIONS

1. Note: This salad is best made just prior to serving. Prepare 1 hour or less before your meal.

2. Cut rind from the watermelon, then chop the fruit into 1 inch chunks. Place chunks in a colander to drain as your chop.

3. In a small bowl, whisk together olive oil, fresh lime juice, and black pepper to create a dressing.

4. Place watermelon in a large salad bowl. Pour dressing and chopped mint over the watermelon and toss gently to coat. Pour the crumbled feta into the salad bowl and stir gently to integrate the cheese into the salad. Serve.

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