Just wait...

for tomorrow's post! I have 2 adorable cards to show off, but I'm too tired to get pic's edited right now. But I didn't forget about that fantastic watermelon salad recipe...

Ingredients:
Butter crunch or Cobb lettuce
1 seedless watermelon
3oz of finely crumbled feta cheese
Fragment mint
1/4 cup of oil
14/ cup of rice vinegar
dash of pepper

Directions:
Mix Oil, vinegar and a shake or to of pepper in a small bowl. Set aside. (Ta da, you have made dressing!)
Finely chop the mint. set aside.
Take the watermelon off the rind, place in a large bowl.
Pour the dressing over the watermelon. then toss to coat the watermelon.
Place leaves of lettuce on a dish, and spoon watermelon mix onto leaves.
Sprinkle feta cheese on top of watermelon.
Add mint
Serve.

Tips, tricks and other suggestions:
The most amount of time in the prep work  is used cutting the watermelon. You might want to do this the day before. This is suppose to be a savory dish so using olive or safflower oil is best (and both are considered healthy oils). This does use an entire seedless watermelon, so be ready to serve to a crowd, but expect some will want seconds. Don't add salt to the dressing, the feta is salty enough. If you want have this over the course of a few days, then simply cut the watermelon, and mint a head of time. Make the dressing and set aside, and put all ingredients together when ready to eat, because adding the vinegar to the high sugar content of the watermelon will get the melon fermenting fast. The freshly chopped mint really does add a new dimension to the salad, don't skip it. Also any lettuce will work but The butter crunches wavy leaves and bright green color make for impressive presentation. Cobb is also a lighter green and it's large leaves make for a pretty, natural bowl to serve the watermelon.

signing out for the night.