http://www.tasteofhome.com/recipes/tangy-watermelon-salad
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
YIELD: 16 servings
Ingredients
· 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.
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.
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