Super Sides- Watermelon and Spinach Salad

5:14 PM, Jul 23, 2010   |    comments
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GOLDEN VALLEY, Minn.--  Need some fresh ideas for your next backyard barbeque? 

Linda Anderson, Kowalski's Markets Culinary Expert, creates some recipes that will have your family and guests asking for more.


1 (9 oz.) pkg. fresh baby spinach
1 (16 oz.) container Kowalski's Watermelon Spears, cubed
1 (8 oz.) container Kowalski's Jicama Sticks
1 cup pitted Kalamata olives
Kowalski's Citrus Vinaigrette Dressing
1 pkg. of cheese (your choice) crumbles



In large glass salad bowl, toss first 4 ingredients with small amount of dressing.  Gently fold in cheese crumbles.  Serve with additional dressing, if desired. Serves 6-8





1 ½ lbs. 78% lean ground beef or Akaushi Ground Beef

1 tsp. Kowalski's Extra Virgin Olive Oil

½ cup chopped sweet yellow onion

3 slices prosciutto, chopped

-Kowalski's North Woods Grill Seasoning

Kowalski's Parmesan Cheese, sliced

4 ciabatta rolls, cut in half horizontally, toasted

8 leaves romaine lettuce, divided

12 Divina Roasted Tomatoes, divided




Divide ground beef into 8 equal pieces; shape each piece into a patty.  In small skillet over medium heat, heat olive oil; sauté onions and prosciutto until onions are softened and prosciutto is crisp (about 10 min.).  Divide onion mixture among 4 ground beef patties; top each with second patty, pinching edges to completely seal.  Sprinkle patties with seasoning. 

Grill (MEDIUM) until cooked through (about 5 min. per side).  Top each burger with slice of cheese; continue grilling until cheese just begins to melt (about 1 min.). 


To Serve:  Place burger on bottom half of lettuce-lined ciabatta roll; top each with 3 pieces of tomato and additional lettuce leaf.  Cover with top half of roll and serve immediately.                             






1 (24 oz.) bag Melissa's Baby Dutch Yellow Potatoes

2 tbsp. olive oil

1 tbsp. snipped fresh thyme

1 tsp. minced garlic



Scrub potatoes under cold running water; place potatoes in large saucepan, covering with cold water.  Bring to a boil over medium heat; boil 15 min.  Drain; cut cooled potatoes in half.  Toss with remaining ingredients. 


To Grill:  Using direct heat cooking method, preheat grill to HIGH.  Place potatoes into grill basket; grill, covered, until slightly charred (about 20 min.), stirring occasionally.                                         

Serves 4






3 cups assorted berries (blackberries, blueberries, strawberries

  and/or raspberries)

2 tbsp. Baker's Sugar

-juice and zest of 1 lemon

½ cup Crave Brother's Mascarpone Cheese

½ cup heavy whipping cream

3 tbsp. powdered sugar

½ tsp. vanilla

4 Angel Babies

-fresh mint (optional)



In medium bowl, combine berries, sugar and lemon juice; let stand for 30 min.  In metal bowl, whisk mascarpone, whipping cream, powdered sugar, vanilla and lemon zest until soft peaks form. 


To Serve:  Top each Angel Baby with berries and cream.  Garnish with sprig of fresh mint, if desired.                                    

Serves 4.

(Copyright 2010 by KARE. All Rights Reserved.)

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