After making the Watermelon Smoothie, we had a ton of watermelon left over. I saw this recipe in my “try soon” folder and it spoke to me.
If you like sweetness, saltiness and heat, you will love this salad. I think we ended up having it three days in a row because we liked it so much (and we had that much watermelon). I used some pickled jalapeño chile peppers that I made during the Salad as a Meal challenge (see Patricia Wells’ book Salad as a Meal for the recipe). If you don’t have any of those, fresh will do. Remove the seeds if you don’t like things too hot.
This one’s a keeper.
Adapted from Prevention
1 Tbsp white wine vinegar
3 slices pickled jalapeño
2 tsp raspberry or strawberry all-fruit (no sugar added preserves)
¼ tsp salt
freshly ground black pepper
1 clove garlic, minced
3½ lbs watermelon, seeds removed, cut into ½-inch dice
1 tsp olive oil
6 cups mixed salad greens
1/3 cup crumbled feta cheese
Combine vinegar, jalapeño, all-fruit, salt, pepper, garlic and ¼ cup watermelon in food processor. Process until smooth. With machine running, drizzle in oil. Chill in screw-top jar until ready to use (the longer it chills, the more flavor it will have). Shake well before using.
Toss greens with dressing in a large bowl. Mound in center of serving plate. Surround with diced watermelon and sprinkle feta cheese over salad. Season with additional freshly ground pepper to taste.
Makes 6 servings
Per serving: 70 calories, 2.5g fat (1.5g sat), 198mg sodium, 10g carb, 1g fiber, 2g protein