Watermelon Spinach Salad Recipe

5 1 2
Watermelon Spinach Salad Recipe
Watermelon Spinach Salad Recipe photo by Taste of Home
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Watermelon Spinach Salad Recipe

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5 1 2
Publisher Photo
Dark green spinach leaves provide a rich backdrop for brilliant raspberries, cubed watermelon and sliced almonds in this eye-appealing salad. The light vinaigrette is the perfect way to dress up summer's finest produce.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • POPPY SEED VINAIGRETTE:
  • 1/2 cup white wine vinegar
  • 1/2 cup sugar
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/4 cup chopped onion
  • 1 teaspoon poppy seeds
  • SALAD:
  • 1 package (6 ounces) fresh baby spinach, torn
  • 2 cups seeded cubed watermelon
  • 1 cup halved green grapes
  • 1 cup fresh raspberries
  • 1/4 cup sliced almonds

Directions

In a blender, combine the vinegar, sugar, mustard, onion powder and salt. Cover and process until sugar is dissolved. Continue processing while adding oil in a steady stream. Add onion and poppy seeds; process until blended.
In a large salad bowl, combine the spinach, watermelon, grapes and raspberries; sprinkle with almonds. Serve with vinaigrette. Yield: 8 servings (about 1 cup vinaigrette).
Originally published as Watermelon Spinach Salad in Quick Cooking July/August 2001, p9

Nutritional Facts

1 cup: 234 calories, 16g fat (2g saturated fat), 0 cholesterol, 166mg sodium, 23g carbohydrate (19g sugars, 3g fiber), 2g protein.

  • POPPY SEED VINAIGRETTE:
  • 1/2 cup white wine vinegar
  • 1/2 cup sugar
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/4 cup chopped onion
  • 1 teaspoon poppy seeds
  • SALAD:
  • 1 package (6 ounces) fresh baby spinach, torn
  • 2 cups seeded cubed watermelon
  • 1 cup halved green grapes
  • 1 cup fresh raspberries
  • 1/4 cup sliced almonds
  1. In a blender, combine the vinegar, sugar, mustard, onion powder and salt. Cover and process until sugar is dissolved. Continue processing while adding oil in a steady stream. Add onion and poppy seeds; process until blended.
  2. In a large salad bowl, combine the spinach, watermelon, grapes and raspberries; sprinkle with almonds. Serve with vinaigrette. Yield: 8 servings (about 1 cup vinaigrette).
Originally published as Watermelon Spinach Salad in Quick Cooking July/August 2001, p9

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MY REVIEW
Ashaline User ID: 1186991 80002
Reviewed Aug. 10, 2011

"This is the best vinaigrette dressing I have ever had! I just loved this salad. The watermelon made it so different."

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