Watermelon Leaf Lettuce Salad with Light Feta

A simple watermelon salad mixed with the loose leaf lettuce, grape tomatoes, and low-fat Salaskis feta in tangy balsamic vinaigrette makes a perfect light summer dinner fare. The combination rocks!

I am sending this to Side Dish Showdown: July at Cinnamon Spice&Everything Nice

	Dressing
250 g Watermelon, cubed 12 Grape tomatoes, halved 1/3 head Loose leaf or curly lettuce, rinsed and drained 50 g Salakis light feta cheese, crumbled 2-3 Fresh cherries	1 tbsp Balsamic bianco 2-3 tbsp Olive oil 1 tsp Clear honey Salt and freshly ground black pepper

1. Cut the watermelon flesh into bite sized pieces. Slice the grape tomatoes into halves. Rinse the leaf or curly lettuce with cold water, and pat them dry with a towel.
   
   
2. Divide the leaf lettuce in 2-3 serving plates or bowls, top with watermelon, grape tomato halves and crumbled feta.
   
   
3. Finally place all the dressing ingredients together in a jar with a tight fitting lid and shake well. Drizzle the dressing over the salad. Garnish with a cherry if desired and serve.

Watermelon Leaf Lettuce Salad with Light Feta

Stir-fried Shredded Chicken and Mushrooms with Balsamic

One of my favourite ways to make the chicken meat is to stir-fry them with different kinds of seasonal vegetables or/and fungus (gotta try them with pfefferlings next time). It makes a simple yet healthy and delectable meal. Serve with steamed rice or pasta or with some flat bread.

• 200 g Chicken breast
  
  
• Salt and pepper to taste
  
  
• 1 tbsp Cornstarch
  
  
• 150 g Mushrooms, sliced
  
  
• 2-3 tbsp Olive oil
  
  
• 1 Shallot, diced
  
  
• 3 tbsp Balsamic
  
  
• 40 g Butter, diced

1. Rinse and pat the chicken breast dry with kitchen paper. Shred the chicken thinly and place them in a bowl. Season the chicken with salt and pepper. Sprinkle the shredded chicken with cornstarch.
   
   
2. Heat the oil in a skillet until hot. Add in the shredded chicken and stir until the colour turned white. Remove and drain. Stir the diced shallot in the same skillet with the remaining oil until aromatic. Add in sliced mushrooms and stir until tender.
   
   
3. Pour the balsamic over and return the shredded chicken to the skillet. Bring it to a simmer and season with salt and pepper to taste. Add the diced butter into the sauce and stir to combine. Remove and serve with pasta or rice.

Stir-Fried Shredded Chicken and Mushrooms With Balsamic