ISSUE 4: MidKnight Snacks: Summertime Edition


Cobb Salad with Watermelon Mint Smoothie

Whittaley Bowden, Staff Writer

As summer is fast approaching many people are looking for ways too cool off. These two recipes are a great place to start they will both leave you feeling refreshed and hydrated.

Watermelon Mint Smoothie


1 Watermelon

1 cup chopped Cucumber, peeled and seeds removed

3 Large Mint Leaves


  1. Cut watermelon into cubes and slice cucumbers into bag and then freeze.
  2. In a blender combine the watermelon, cucumber, and mint add a splash of water then blend with food processor or blender.

Cobb Salad


1 head medium head of Romain Lettuce

2 Eggs

1 cup Cherry tomatoes

6oz Bacon, browned and chopped  (6 slices)

2 Chicken Breast

1/2 Red Onion, thinly sliced

1/2 cup Feta Cheese

1 sliced Avocado

Cobb Salad Dressing

3 Tbsp Balsamic Vinegar

1 Tbsp Dijon Mustard

2 Garlic Cloves minced or pressed

1/3 cup Extra Virgin Olive Oil

1/4 Tsp Salt

1/8 Tsp Black Pepper


  1. Sauté chopped bacon on a skillet until browned and crisp, then transfer to a paper-towel-lined plate to cool. Cook 2 hard boiled eggs then peel and quarter.

  2. Chop and rinse romaine lettuce and place in a large bowl.  Arrange remaining salad ingredients (chicken, eggs, avocado, tomatoes, onion, feta cheese, and bacon)  over salad then sprinkle the finely chopped parsley over the salad.

  3. Transfer dressing ingredients to a mason jar and shake until well blended. Drizzle over salad before serving.