Tangy Watermelon Salad Recipe
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
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 16
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 1/4 teaspoon pepper
- 1 cup chopped green onions
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 3/4 cup orange juice
- 1/4 teaspoon ground mustard
- 1 medium red onion halved and thinly sliced
- 14 cups cubed seedless watermelon
- 5 tablespoons red wine vinegar
- 2 tablespoons plus 1-1/2 teaspoons honey
- 1 tablespoon finely chopped sweet red pepper
- Carbohydrate 3.17795397945098 g
- Cholesterol 0 mg
- Fat 7.71939585164207 g
- Fiber 0.420003415688934 g
- Protein 0.365283560800803 g
- Saturated Fat 0.568839602635844 g
- Serving Size 1 1 serving (49g)
- Sodium 2.20262531056858 mg
- Sugar 2.75795056376204 g
- Trans Fat 0.124023849793113 g
- Calories 82 calories
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. Originally published as Tangy Watermelon Salad in Country Woman May/June 2006, p48 Print Add to Recipe Box Email a Friend
