Is everyone enjoying the fresh air of summer and their favorite foods of the season? While there is a bounty of amazing dishes to devour, and seafood is one of our favorites, watermelon takes top prize for its refreshing versatility. Whether it’s part of dessert or a main dish, this signature warm weather fruit is definitely delectable. One of best ways we’ve found to enjoy it is as part of a salad – and that’s where our friends at Prospect Hill Bed and Breakfast Inn come in. Situated in the scenic region of Mountain City, TN, this idyllic B&B is a renovated country mansion that offers guests cozy accommodations featuring exquisite scenic views, whirlpool tubs, and fireplaces; traditional furnishings; original art collections; and of course, tantalizing and tasty breakfasts each morning.
- Fresh, ripe, watermelon, cut into 1 inch squares (the innkeeper prefers the seedless, “personal” melons)
- Fresh mint leaves, folded then snipped small with scissors (about two leaves per serving)
- Bottled poppy seed dressing (the innkeeper uses Brianna’s Home Style brand)*
- Tri-color tortilla strips (no gluten and little salt)
- Preparation couldn’t be simpler.
- Cube the watermelon and place in individual bowls.
- Snip on fresh mint.
- Drizzle dressing and top with tortilla strips (for crunch).
- For a larger salad, which can stand in for a veggie course, toss in mini carrots (cut to about 1-inch lengths) and a slice of chopped onion.
- You can also substitute a half honey-half lime juice version for the bottled dressing for friends avoiding processed foods. Warm the honey slightly so it mixes easily with the juice.
- Serve with iced tea with a sprig of mint. Makes a great side with BBQ’d chicken and a lazy end-of-day on the patio.
