Hy-Vee Watermelon Recipes - KWWL - Eastern Iowa Breaking News, Weather, Closings

Hy-Vee Watermelon Recipes

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Watermelon and Grilled Corn Salad

Serves 6 (about 1 cup each)

All you need:

3 ears corn, husks and silk removed

2 teaspoons Hy-Vee canola oil

4 cups cubed watermelon

1 cup cherry or grape tomatoes, sliced

½ cup thinly sliced red onion

2 tablespoons chopped fresh basil

1 ½ tablespoons rice vinegar

1tablespoon Grand Selections extra-virgin olive oil

¼ teaspoon Hy-Vee salt

All you do:

1. Brush corn with canola oil. Grill over medium-hot coals for 8 to 10 minutes or broil 5 inches from heat about 15 minutes or until the kernels are tender and charred. Cool slightly. Cut kernels from cobs; cool completely.

2. Meanwhile, in a medium bowl combine watermelon, tomatoes, red onion and basil. Stir in cooled corn. Combine rice vinegar, olive oil and salt; pour over watermelon mixture and toss gently to coat.

Frozen Watermelon Refresher

Serves 6 (about 1 1/3 cups each)

All you need:

8 cups cubed seedless watermelon, divided

1 cup water divided

¼ cup lime juice

¼ cup light agave nectar

3 cups Hy-Vee lemon-lime soda

Watermelon slices, for garnish

All you do:

1. Puree half the watermelon and half the water in a blender or food processor fitted with a metal blade. Pour through a fine mesh sieve into a 2- to o3-quartfreezer container. Repeat with remaining watermelon and water. Stir in lime juice and agave nectar. Cover and freeze at least 8 hours.

2. Two hour before serving, remove from freezer and set out at room temperature. To serve use a large fork to scrape partially thawed mixture into shaved ice. Spoon about 1 cup shaved watermelon ice into each of six 12-ounce glasses, filling each about 2/3 full. Slowly pour ½ cup soda into each glass, stirring to mix. If desired garnish with watermelon slices.

Watermelon Salad

Source: www.cookinglight.com

Serves 12 (Serving Size: About ½ cup salad and about 1 ½ teaspoons cheese)

All you need:

½ cup chopped red onion

3 tablespoons fresh lime juice (about 2 limes)

4 cups cubed seeded watermelon

¼ cup pitted kalamata olives

¼ cup finely chopped fresh parsley

¼ cup chopped fresh mint

½ cup (2 ounces) feta cheese, crumbled

All you do:

1. Combine onion and juice in a medium bowl; let stand 10 minutes. Add watermelon, olives, parsley, and mint. Cover and chill 1 hour. Sprinkle with cheese.

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