PEI Liquor Summer eFlyer

WATERMELON, CUCUMBER, AND FETA SALAD

SESAME GINGER ASIAN SLAW

Serves 8-10

Serves 8-10

4 cups (about 1/2 a head) purple cabbage, sliced thinly 1 English cucumber, sliced thinly 6 cups (1 package) baby Kale 2 Tbsp sesame seeds For the dressing:

6 cups baby spinach or arugula or mixed greens 4 cups watermelon, cut into 1 inch cubes 1 English cucumber, cut into slices 1 small red onion, sliced thinly 1 cup kalamata olives 1 cup crumbled feta cheese For the dressing: 2 Tbsp white wine vinegar 5 Tbsp olive oil

SAVE $2.00 *

SAVE $2.00 *

3 Tbsp white vinegar 3 Tbsp white sugar 1 tsp sesame oil 1 Tbsp grated fish ginger 1 Tbsp soy sauce Directions:

1 tsp dried oregano 1 clove garlic, minced Salt and pepper to taste Directions:

Whisk together the dressing ingredients and set aside. Toss together the cabbage, cucumber, and kale in a large serving bowl. Add the dressing and sesame seeds and mix well. Serve right away or refrigerate for up to one hour.

DR. ZENZEN SONNENHOFBERGER RIESLING SPATLESE

Whisk together the dressing ingredients in a small bowl and set aside while you prepare the salad. To assemble the salad, arrange the greens on a large serving platter, then top with melon, cucumber, onion, olives and feta. Cover and refrigerate the salad and dressing separately at this stage if you would like to prepare it ahead of time (up to 1 day in advance). When you are ready to serve, whisk the dressing again and drizzle all over the salad and serve right away.

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CELEBRATE SUMMER 2018

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CELEBRATE SUMMER 2018

Prices subject to change. | Products not available in all locations. | While supplies last.