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GOLDEN VALLEY, Minn. - A taste of southern hospitality has come to the Twin Cities.

The Boneyard Kitchen and Bar is now serving up comfort food favorites and more at it's new location in Minneapolis Uptown neighborhood.

Executive Chef Jason Bush joined us to share the recipe for watermelon and feta cheese salad.

Watermelon (½" x 1" spears) -
6 oz Cucumber (half-moons, 1/8" sliced) - 2 oz
Red Onion (thinly sliced 1/8" thick) - 1 oz
Mint Leaves, Torn - 1T
Honey Lime Vinaigrette – 1 oz
Bibb Lettuce, 4-5 Leaves – 1 oz
Feta Cheese (crumbled) - 1 1/2 0z
Jalapeno Rings (thinly sliced on a mandolin) - 3 Slices

PROCEDURE:
1. Arrange bibb lettuce in the bowl
2. Gently toss watermelon, cucumber, red onion and mint with vinaigrette and place on top of lettuce.
3. Garnish with crumbled feta cheese and sliced jalapeño.

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