Tangy Watermelon Salad
14 cups of cubed, seedless watermelon
1 medium red onion, halved and thinly sliced
1 cup chopped green onions
Dressing:
¾ cup orange juice
5 tablespoons red wine vinegar
2 tablespoons plus 1½ teaspoons honey
1 tablespoon finely chopped sweet red pepper
½ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground mustard
¼ teaspoon pepper
¾ cup vegetable oil.
Combine the watermelon and onions in a bowl. In a small bowl, combine the orange juice, vinegar, honey, red pepper and seasonings. Slowly whisk in the oil. Pour the dressing over the watermelon mixture. Toss gently. Cover and refrigerate at least two hours, stirring occasionally. Serve with a slotted spoon. Makes 16 servings.
Note: This can be made the day before serving it, giving the flavors a chance to blend. |
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