Mint Iced Green Tea

Ingredients

• 3 green tea bags
• 1 quart boiling water
• 1/4 cup sugar
• 1/2 large lemon, sliced into 1/4-inch slices
• 1 bunch fresh mint, washed
• 2 cups cold water

Directions

Brew tea in boiling water, letting steep 10 minutes. Pour brewed tea into a serving pitcher. Add sugar and lemon, and swirl in the mint, holding it by the stems and using it to stir and dissolve the sugar. When sugar is dissolved, drop mint into pitcher and add 2 cups cold water. Refrigerate until thoroughly chilled. Strain mint out before serving and serve cold.

Arugula Salad with Watermelon, Feta, and Mint from Barefoot Contessa

Ingredients

For the vinaigrette:

nocoupons

• 1/4 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 cup minced shallots (1 large)
• 1 tablespoon honey
• 1/2 cup good olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

• 6 cups baby arugula, washed and spun dry
• 1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
• 12 ounces good feta cheese, 1/2-inch diced
• 1 cup (4 ounces) whole fresh mint leaves, julienned

Directions

Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.

Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.