Watermelon Summer Salad

Ingredients 8 cups (1/2-inch) watermelon cubes 1 1/2 cups ginger ale 1/3 cup water 1 (6-oz.) can frozen limeade concentrate Preparation 1. Place watermelon cubes in a single layer in an extra-large zip-top plastic freezer bag, and freeze 8 hours. Let stand at room temperature 15 minutes. 2. Process half each of watermelon, ginger ale, water, and limeade concentrate in a blender until smooth; pour mixture into a pitcher. Repeat procedure with remaining half of ingredients; stir into pitcher, and serve immediately.

Makes 2 Cups Ingredients 2 cups seeded and coarsely chopped watermelon 2 tablespoons chopped onion 3 tablespoons seeded, chopped Anaheim chile 2 tablespoons balsamic vinegar 1/4 teaspoon garlic salt Directions In a serving bowl, mix together the watermelon, onion, and chile pepper.

Makes 4 Servings Ingredients: 1 lb asparagus 1 1/2 tablespoons olive oil 1/2 teaspoon kosher salt (or 1/4 teaspoon regular table salt) Directions: 1. Preheat oven to 425°F.

Makes 4 Servings 2 large avocados – peeled, pitted and diced 4 cups cubed watermelon 4 cups fresh spinach leaves 1 cup balsamic vinaigrette salad dressing Directions In a salad bowl

Ingredients: 1 lb asparagus olive oil Parmesan cheese. Directions: 1. Clean and break off tough ends of asparagus. 2. Roll asparagus in olive oil, coating each one.