Pioneer Press Lifestyle columnist, Donna Erickson, is known for her creativity. That’s why we decided to put her creativity to the test in our On-A-Stick Chef’s Challenge!
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Watermelon Checkerboard Salad On A Stick
By Donna Erickson
Makes 8 salads on a stick to create a checkerboard pattern on a serving platter.
32 chunks of ripe watermelon cut into ¾ inch cubes
32 chunks of ripe honeydew melon cut into ¾ inch cubes
4-6 strips cooked bacon.
6 fresh mint leaves chopped
6 basil leaves chopped (optional)
½ cup feta cheese
Olive oil and white balsamic vinegar or your favorite vinaigrette dressing
8 bamboo skewers (12-inch)
1-Sprinkle or grind salt over watermelon cubes. Cut eight, 4-inch long strips of bacon. Chop remaining bacon into bacon bits.
2-Starting with a watermelon chunk, skewer 3 watermelon chunks and 4 honeydew chunks alternately so that they are touching. Wrap a strip of bacon around another watermelon chunk and skewer them together onto the end of the stick. Make four. Repeat and make four more starting with a honeydew chunk and ending with a bacon wrapped chunk.
3- Arrange the 8 skewered bacon and melon on a large flat serving plate or board in a checkerboard pattern with handles of sticks pointing outward.
4-Sprinkle feta, mint and basil on top. Dress with a drizzles of olive oil and white balsamic or vinaigrette dressing. Add a pinch or two of more sea salt, if you wish.
Extra idea: Replace some of the honeydew cubes with cube-shaped ripe avocado.