Time 30m Yield 10 servings Number Of Ingredients 6 Steps:
Cut a large watermelon in half lengthwise. Dice half of the watermelon and save the rind for later. Place watermelon, cucumber, red onion, salt, and balsamic vinegar into large bowl and mix together. Pour salad into hollowed out watermelon rind (optional). Enjoy!
Time 30m Yield 4 servings Number Of Ingredients 11 Steps:
Cut the watermelon in half crosswise, then cut off the rind. Slice the flesh into ½-inch-thick half-moons, then cut the half-moons into 2-inch triangles. Transfer the watermelon to a large bowl and toss with the lime juice. Set aside for 5 minutes to soak. Remove the watermelon from the bowl with the lime juice and arrange in a single layer on a serving platter. Top with the grape tomatoes, avocados, and cucumber, then drizzle with the Simple Truth™ Rosemary Balsamic Salad Dressing. Scatter the jalapeño slices on top of the salad, then sprinkle with the flaky salt, pistachios, basil, and chives. Enjoy!
Time 20m Yield 8 Number Of Ingredients 7 Steps:
Gently mix watermelon, cucumbers, and mint in a large bowl. Whisk olive oil, vinegar, salt, and pepper together in a small bowl. Drizzle over salad and gently toss to coat. Add feta cheese and gently mix.
Time 15m Yield 8 servings (about 1 cup vinaigrette). Number Of Ingredients 15 Steps:
In a blender, combine the vinegar, sugar, mustard, onion powder and salt. Cover and process until sugar is dissolved. Continue processing while adding oil in a steady stream. Add onion and poppy seeds; process until blended., In a large salad bowl, combine the spinach, watermelon, grapes and raspberries; sprinkle with almonds. Serve with vinaigrette.
Time 25m Yield 10 Number Of Ingredients 7 Steps:
Mix red onion with lime juice in a bowl; set side to marinate at least 10 minutes. Stir olive oil into mixture. Toss watermelon, baby cucumbers, and feta cheese together in a large bowl. Pour the red onion mixture over the watermelon mixture; toss to coat. Sprinkle mint over the salad; toss.
Time 30m Yield 10 Number Of Ingredients 5 Steps:
Place the watermelon and cucumber cubes in a large bowl, and gently toss with the salt and sugar. Drizzle with balsamic vinegar and toss to coat. Refrigerate for 15 minutes, then gently toss one last time before serving.
Time 20m Yield 16 servings (3/4 cup each). Number Of Ingredients 8 Steps:
In a large bowl, combine watermelon, cucumbers, green onions and mint. In a small bowl, whisk remaining ingredients. Pour over salad and toss to coat. Serve immediately or refrigerate, covered, up to 2 hours before serving.
Time 35m Yield 16 servings. Number Of Ingredients 13 Steps:
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.
Time 30m Yield 20 servings Number Of Ingredients 6 Steps:
Cut the watermelon into 1½-inch (4 cm) cubes, removing the rind. Using a teaspoon measuring spoon or a melon baller, scoop out the center of each watermelon cube, only going about halfway through. In a large bowl, combine the cucumber, feta, mint, olive oil, and salt. Spoon the cucumber mixture into the watermelon cubes. Garnish with more mint. Chill until serving. Enjoy!
Time 20m Yield 10 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine watermelon and onion; cover and refrigerate until cold, about 30 minutes. Just before serving, add macadamia nuts and arugula to watermelon mixture. In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat. Serve over sliced watermelon, if desired. Sprinkle with cheese.
