INGREDIENTS
2.5 to 3 cups of de-seeded Watermelon chunks
 1/2 cup to l cup of raspberries or blueberries
 1/2 tbsp. lemon juice
 (optional sugar to taste)
 
DIRECTIONS
Blend melon, lemon juice and berries until smooth or blend just the melon and the lemon juice and add whole berries afterwards for a whole-fruit popsicle.  Taste mixture; add sugar
 to taste if desired.  Pour into popsicle molds and freeze (you can also use paper cups with popsicle sticks or spoons as handles if you do not  have popsicle molds).
 
Enjoy!
 

INGREDIENTS
1 (.75 ounce) packet honey mustard salad dressing mix
1/4 cup cider vinegar
1/2 cup vegetable oil
2 tablespoons orange juice
1 pound skinless, boneless chicken breast halves
8 cups mixed salad greens
1 cup sliced fresh strawberries
1/2 cup fresh blueberries
1/2 cup fresh raspberries
8 ounces sugar snap peas
1/2 cup toasted pecans
 
DIRECTIONS
In a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water, set aside.
 
Preheat the grill for high heat.
 
Lightly oil the grill grate/  Grill the chicken 6 to 8 minutes on each side, or until juices run clear.  Remove from heat, cool, and slice into strips.
 
In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans.  Pour in the prepared dressing, and toss to coat.
 

 

INGREDIENTS
1 cucumber
2 cups (1 pint) fresh blueberries
2 tbsp. green onions, thinly sliced
2 tbsp. olive oil
1 tbsp. lime juice
1/2 c cilantro or parsley leaves, coarsely chopped and loosely packed
1/4 tsp salt
1/8 tsp black pepper
1/2 c crumbled feta cheese, optional
 
DIRECTIONS
With a sharp knife, cut the cucumber in half lengthwise and scrape out the seeds with tip of a spoon. Cut into thin slices.
In a large bowl, toss cucumber, blueberries, scallions and cilantro.
In a small bowl, whisk the olive oil, lime juice, and salt and pepper.
Pour over the cucumber mixture and toss to combine.
Sprinkle with feta cheese if desired.
 
Yield: 6 servings
Prep Time:  5 minutes
Cook Time: 0 minutes
Total Time:  5 minutes
Difficulty Rating:  Easy
            Tips & Notes
Try serving this refreshing salad with grilled fish or meats

INGREDIENTS
1 (32-ounce) carton low-fat or nonfat vanilla yogurt
3 tablespoons freshly squeezed lemon juice
5 ounces fresh or frozen blueberries
1 dozen Popsicle molds or paper cups
Wooden sticks

DIRECTIONS
Using a blender, blend 28 ounces of the yogurt with 2 tablespoons lemon juice; transfer to a bowl.
Wash the blender jar, and combine remaining 4 ounces yogurt with 1/2 cup berries and remaining tablespoon lemon juice.  Blend.
Fill each pop mold with alternating layers of yogurt and puree, adding whole berries to mix.  Swirl with knife.
Freeze 25 minutes.
Insert wooden Popsicle sticks halfway and freeze overnight.  Popsicles will keep, frozen, for at least 3 weeks.
 
Yield:  12 ice pops
Prep Time:  15 minutes
Total Time:  8 hours (must be frozen overnight)
Difficulty Rating:  Easy