Watermelon and Citrus Salad

Watermelon and Citrus Salad


2 tablespoons fresh lemon juice
1 tablespoon frozen orange juice concentrate, thawed
2 teaspoons whole-grain Dijon mustard
1 teaspoon grated orange peel
1/2 teaspoon sugar
1/2 cup olive oil
2 large bunches watercress, tough stems trimmed
4 cups 3/4-inch pieces seeded watermelon
4 oranges, peel and white pith removed, each cut into 6 rounds
4 thin red onion slices, cut in half
3 tablespoons thinly sliced fresh mint

Whisk first 5 ingredients in small bowl to blend. Gradually add oil
and whisk until well blended. Season dressing with salt and pepper.

Divide watercress among 6 plates. Top watercress on each plate with
watermelon, orange rounds, onion slices and mint, dividing equally.
Drizzle salads with dressing and serve.

B-man :smiley:

Sounds delicious. If you have any extra watermelon left over heres something simple and good.

Watermelon Ice

1/2 small watermelon peeled, seeded and cut into 1 inch chunks
about 6 cups

3 tablespoons confectioners sugar
1 tablespoon lemon juice
1/4 teaspoon salt

In covered blender at low speed, blend 1 cup watermelon chunks with confectioners sugar, lemon juice and salt until the mixture is smooth. Add remaining watermelon chunks and blend a few seconds longer until smooth. Pour into 9x9 baking pan. Cover with foil or plastic wrap and feeze until partially frozen about 2 hours

Into chilled large bowl, spoon watermelon mixture. with mixer at high spead, beat until fluffy. Return mixture to baking pan and freeze until firm, about 1 1/2 hours.

To serve: Remove watermelon ice from freezer and let stand about 10 minutes for easier scooping.