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
Tangy Watermelon Salad
Tangy Watermelon Salad
Prep Time
35 min
Yield
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
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.
Nutrition Facts
3/4 cup: 147 calories, 10g fat (1g saturated fat), 0 cholesterol, 80mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 1g protein.
Loading Popular in the Community
Loading Reviews
