WATERMELON SPINACH SALAD
Dark green spinach leaves provide a rich backdrop for brilliant raspberries, cubed watermelon and sliced almonds in this eye-appealing salad. The light vinaigrette is the perfect way to dress up summer's finest produce.
Quick
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 8 servings
POPPY SEED VINAIGRETTE:
1/2 cup white wine vinegar
1/2 cup sugar
1/2 teaspoon ground mustard
1/4 teaspoon onion powder
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup chopped onion
1 teaspoon poppy seeds
SALAD:
1 package (6 ounces) fresh baby spinach, torn
2 cups seeded cubed watermelon
1 cup halved green grapes
1 cup fresh raspberries
1/4 cup sliced almonds
Nutritional Facts
1 serving (1 cup) equals 234 calories, 16 g fat (2 g saturated fat), 0 cholesterol, 166 mg sodium, 23 g carbohydrate, 3 g fiber, 2 g protein.
In a blender, combine the vinegar, sugar, mustard, onion powder and salt. Cover and process until sugar is dissolved. Continue processing while adding oil in a steady stream. Add onion and poppy seeds; process until blended.
In a large salad bowl, combine the spinach, watermelon, grapes and raspberries; sprinkle with almonds. Serve with vinaigrette. Yield: 8 servings (about 1 cup vinaigrette).
Originally published as Watermelon Spinach Salad in Quick Cooking July/August 2001, p9
http://www.tasteofhome.com/recipes/watermelon-spinach-salad#ixzz3AO2IWbRY
Posted by: pgeistfeld@yahoo.com
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