Tangy Watermelon Salad
TOTAL TIME: Prep: 35 min. + chilling
YIELD: 16 servings.
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, and 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
Ingredients
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14 cups cubed seedless watermelon
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1 medium red onion, halved and thinly sliced
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1 cup chopped green onions
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3/4 cup orange juice
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5 tablespoons red wine vinegar
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2 tablespoons plus 1-1/2 teaspoons honey
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1 tablespoon finely chopped sweet red pepper
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1/2 teaspoon salt
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1/4 teaspoon onion powder
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1/4 teaspoon garlic powder
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1/4 teaspoon ground mustard
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1/4 teaspoon pepper
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3/4 cup vegetable oil
Directions
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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.
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2.
Pour over watermelon mixture; toss gently to coat. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.
Nutrition Facts
3/4 cup: 147 calories, 10g fat (1g saturated fat), 0 cholesterol, 80mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 1g protein.
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