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
Prep: 35 minutes + chilling
YIELD: 16 servings
· 3/4 cup vegetable 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.
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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