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.


  • 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


  1. Combine salad ingredients in a large shallow bowl.
  2. To prepare dressing, combine honey, vinegar, mustard, poppy seeds, onion and salt in a blender or food processor.
  3. Add oil gradually with motor running.
  4. Drizzle over salad and store leftover dressing in a screw top jar in the fridge.

Serving Suggestions:
Serve with grilled chicken breast or fish.


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