WHIDBEY’S COLORFUL MIXED GREEN SALAD

WHIDBEY’S COLORFUL MIXED GREEN SALAD Ingredients: 4-6 cups mixed greens 2 small Romaine lettuces, leaves separated 1 cup feta cheese, cut into thin slices 2 cups watermelon wedges, thinly sliced 1 cup fresh blueberries 1 English cucumber, thinly sliced lengthwise with vegetable peeler 1 cup baby tomatoes, halved Kernels of 1 ear of fresh corn 1 cup boiled baby new potatoes, halved 3 medium boiled and peeled beets, cut into small dice ¼ cup finely chopped mint leaves ½ cup chopped nuts of choice   Dressing: Juice of 2 lemons 2-3 tablespoons olive oil Pinch of kosher salt Pinch of ground black pepper Place the greens and lettuces on a flat, large serving platter.  Arrange the cheese, watermelon, blueberries, cucumber, tomatoes, corn, potatoes, beets, mint leaves and chopped nuts on the lettuces.  When ready to serve, spritz the lemon juice over the salad, drizzle on the olive oil, add salt and pepper.  Serve at once.