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.
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.
