Tuesday, July 7, 2015

{soups-salads-and-salad-dressings} Tangy Watermelon Salad Recipe



Tangy Watermelon Salad Recipe


The refreshing blend of watermelon, red onions and a splash of citrus always does me proud at picnics and potlucks. I like to prepare it a day ahead so the flavors have a chance to blend, I use the rind as a colorful serving bowl. If you're short on time, simply substitute any bottled citrus vinaigrette. —Alisha Duncan, Blanchard, Oklahoma

TOTAL TIME: Prep: 35 minutes + chilling

YIELD: 16 servings


·                                 14 cups cubed seedless watermelon

·                                 1 medium red onion, halved and thinly sliced

·                                 1 cup chopped green onions

·                                 3/4 cup orange juice

·                                 5 tablespoons red wine vinegar

·                                 2 tablespoons plus 1-1/2 teaspoons honey

·                                 1 tablespoon finely chopped sweet red pepper

·                                 1/2 teaspoon salt

·                                 1/4 teaspoon onion powder

·                                 1/4 teaspoon garlic powder

·                                 1/4 teaspoon ground mustard

·                                 1/4 teaspoon pepper

·                                 3/4 cup vegetable oil


·                                 1. In a large bowl, combine the watermelon and onions. In a small bowl, combine the orange juice, vinegar, honey, red pepper and seasonings; slowly whisk in the oil.

·                                 2. Pour over watermelon mixture; toss gently to coat. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon. Yield: 16 servings.

Nutritional Facts

1 serving (3/4 cup) equals 147 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 80 mg sodium, 17 g carbohydrate, 1 g fiber, 1 g protein.







God Bless and have a GREAT DAY!








Seize the moment. Remember all those women on the 'Titanic' who waved

off the dessert cart. (Erma Bombeck)


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