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Tangy Watermelon Salad Recipe

Photo by: Taste of Home

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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.)

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16 Servings
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.

Nutrition 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.

Tangy Watermelon Salad published in Country Woman May/June 2006, p48