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Tangy Watermelon Salad Recipe
Tangy Watermelon Salad Recipe photo by Taste of Home

Tangy Watermelon Salad Recipe

Publisher Photo
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 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 35 min. + chilling
MAKES: 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

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.

Directions

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

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.

Reviews for Tangy Watermelon Salad

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Aug. 10, 2014

This is very good! Make sure you let it refrigerate longer than the two hours it calls for. Not so tangy unless it chills for several hours, but so good with the onions!

MY REVIEW
Reviewed Aug. 5, 2014

I didn't try to measure out the watermelon; I just threw it all in a large roasting pan as I was making it for a large group. I sprinkled punk Himalayan salt over the watermelon

I added celery & cucumber, and I think next time I would add clementines as well. I think I'd also ditch the veg oil part of the dressing and add either some lemon or lime juice. Even so, it was a big hit!

MY REVIEW
Reviewed Jul. 21, 2014

Sounds delicious, tho 14 cups sounds like a strange measurement!

MY REVIEW
Reviewed Jul. 20, 2014

I made this for a family picnic. It was delicious. I was glad there were leftovers to bring home so I can keep eating it!!!

MY REVIEW
Reviewed Jul. 20, 2014

this would also b delicious with just a little jalapeno, some cilantro, and fresh lime juice.

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