Watermelon Salad
Usually around the middle of June the watermelons arrive in our grocery stores. I remember that because it coincides with the closing of the school year for the children. We would always invite all the kids from the neighbourhood for a barbeque and would always have a couple of watermelons. This recipe evolved from the habit of having a watermelon in the house every June. It is really quite an impressive looking salad and really tasty and refreshing.
Ingredients
- 1/2 small watermelon
- 1/2 bag baby spinach
- 6 oz feta cheese, crumbled
- 1/4 cup pecans, toasted
- 2 tbls vidalia onion, chopped
- salt & pepper
Poppy Seed Dressing
- 1/4 cup honey
- 1/4 cup cider vinegar
- 2 tbls grainy dijon mustard
- 2 tbls poppy seeds
- 4 teas grated onion
- 1/4 teas salt
- 2/3 cup olive oil
Directions
- Combine salad ingredients in a large shallow bowl.
- To prepare dressing, combine honey, vinegar, mustard, poppy seeds, onion and salt in a blender or food processor.
- Add oil gradually with motor running.
- Drizzle over salad and store leftover dressing in a screw top jar in the fridge.
Serving Suggestions:
Serve with grilled chicken breast or fish.
