Watermelon Salad with Watermelon Vinaigrette

Need a gluten free, lacto ovo vegetarian, and primal salad? Watermelon Salad with Watermelon Vinaigrette could be an amazing recipe to try. For $1.87 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 8g of protein, 28g of fat, and a total of 354 calories. This recipe serves 6. 1124 people were impressed by this recipe. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes about 10 minutes. This recipe from Add A Pinch requires salad mix, red onion, feta cheese, and watermelon. With a spoonacular score of 59%, this dish is good. Try Watermelon Salad with Chocolate Vinaigrette, Watermelon Salad with Champagne Vinaigrette, and Watermelon Salad with Sriracha Vinaigrette for similar recipes.

Servings: 6

Preparation duration: 10 minutes

 

Ingredients:

1 tablespoon apple cider vinegar

1 tablespoon Dijon mustard

1 (10-ounce) package Feta cheese, cubed

¼ cup honey

½ cup extra-virgin olive oil

½ red onion, sliced

2 cups spring mix salad greens

½ cup watermelon

2 cups watermelon, cubed

Equipment:

bowl

blender

Cooking instruction summary:

For the Watermelon SaladAdd watermelon, salad greens, cheese, and red onion to a large bowl and toss to combine. Alternately, layer on a large platter for serving.Serve with Watermelon Vinaigrette or another sweet and tangy dressing.For the Watermelon VinaigretteAdd watermelon pieces to the container of a blender. Blend until pureed. Then, add honey, apple cider vinegar, and mustard to container. Blend on low speed until well-combined. With the lid of the blender container removed, slowly add olive oil while the blender is on low speed. Return the lid to the blender and increase the speed to medium to completely blend. Remove from blender and pour into a container for serving.

 

Step by step:


1. For the Watermelon Salad

2. Add watermelon, salad greens, cheese, and red onion to a large bowl and toss to combine. Alternately, layer on a large platter for serving.

3. Serve with Watermelon Vinaigrette or another sweet and tangy dressing.For the Watermelon Vinaigrette

4. Add watermelon pieces to the container of a blender. Blend until pureed. Then, add honey, apple cider vinegar, and mustard to container. Blend on low speed until well-combined. With the lid of the blender container removed, slowly add olive oil while the blender is on low speed. Return the lid to the blender and increase the speed to medium to completely blend.

5. Remove from blender and pour into a container for serving.


Nutrition Information:

Quickview
353k Calories
7g Protein
28g Total Fat
19g Carbs
5% Health Score
Limit These
Calories
353k
18%

Fat
28g
43%

  Saturated Fat
9g
60%

Carbohydrates
19g
7%

  Sugar
17g
20%

Cholesterol
42mg
14%

Sodium
561mg
24%

Get Enough Of These
Protein
7g
15%

Vitamin B2
0.43mg
25%

Calcium
243mg
24%

Vitamin E
2mg
18%

Phosphorus
177mg
18%

Vitamin A
713IU
14%

Vitamin B12
0.8µg
13%

Vitamin B6
0.26mg
13%

Selenium
8µg
12%

Vitamin K
11µg
11%

Vitamin C
9mg
11%

Zinc
1mg
10%

Vitamin B1
0.11mg
7%

Vitamin B5
0.64mg
6%

Folate
24µg
6%

Manganese
0.1mg
5%

Magnesium
19mg
5%

Potassium
149mg
4%

Iron
0.77mg
4%

Vitamin B3
0.7mg
3%

Copper
0.06mg
3%

Fiber
0.52g
2%

Vitamin D
0.19µg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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