Watermelon Salad Recipe #366512
Recipe from a restaurant called Iron Barley here in St. Louis. They say this recipe is for 2 dinner size entree portions. If you are going to serve it as a side dish it will serve 4, but they recommend you cut the watermelon in smaller pieces if doing smaller salads. Cooking time is actually marinating time. NOTE: I served just the marinated watermelon as a side dish (didn't put it atop greens nor did I use onions) and it was great with BBQ meat!!!
by JanuaryBride
30 min | 10 min prep
SERVES 2 -4
For dressing
- 1/2 cup red wine vinegar
- 1/3 cup honey
- 2 tablespoons brown sugar
- 1 1/2 teaspoons black pepper
- 1 tablespoon orange juice
- 1 pinch salt
- 1 cup olive oil
For salad
- 4-5 cups of ripe watermelon, cut in 2-inch-square chunks
- 1/4 large red onion, sliced vertically into 1/4-inch slivers
- 4 cups mixed baby greens (include some bitter greens in the mix)
- pepper
- Mix first six ingredients in a deep-sided bowl. Drizzle and whisk the olive oil into the mixture to emulsify. Set aside.
- Mix the watermelon and red onion together in a large bowl.
- Pour the dressing over the melon, turning to coat all sides. Return it to the refrigerator and let the melon marinate for 20 minutes or less. NOTE: I cut my melon very small and it was best after about 5 minutes in the marinade!
- Layer the field greens on a small dinner plate.
- Place the chunks of watermelon (allowing some of the dressing to transfer to the lettuce) and the onion in the center of the greens.
- Grind pepper to taste over the salad.
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5 stars