Tangy Watermelon Salad
Country Woman
- try a FREE ISSUE today!
Alisha Duncan in Blanchard, Oklahoma relies on this refreshing blend of watermelon, onion and a splash of citrus to “do her proud“ at summer picnics and potlucks. “I like to prepare it a day ahead so the flavors have a chance to blend and marinate,“ says Alisha, who uses the rind as a colorful serving bowl. (Any bottled citrus vinaigrette can be substituted to cut preparation time.)
SERVINGS: 16
CATEGORY: Salads
METHOD:
TIME: Prep: 35 min. + chilling
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
Directions:
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.
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.