...Two Great Watermelon Salads!
Watermelon, Mint and Feta Salad with Champagne Dressing
1 10 to 12-pound watermelon, traditional, remove seeds or seedless, cubed
1 cup of feta or blue cheese, crumbled
1 nice handful fresh mint, chopped
4 tablespoons champagne or white wine
4 tablespoons extra-virgin olive oil
1 tablespoon honey
Salt and pepper to taste
In a large bowl, add cubed watermelon, cheese and mint. Toss gingerly. In another bowl, whisk all other ingredients together and toss in watermelon salad just before serving. Refrigerate until ready to use. Use may also shake all ingredients in a jar, for easy storage. Serve cool.
Watermelon, Avocado and Arugula Salad with Orange balsamic Vinaigrette.
1 10 to 12 pound watermelon, cubed--seeds removed or seedless
4 cups arugula leaves, washed and dried
4 avocados, cubed
1 nice handful of cilantro, washed, large stems removed and chopped
1/4 cup orange juice
1 tablespoon lime juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
3 tablespoons honey
salt and pepper to taste
Add watermelon, arugula, avocados and cilantro, to a large bowl. Toss gently, so not to smash avocados. Whisk remaining ingredients in a smaller bowl and toss salad carefully with dressing just before serving. Again a jar is perfect to shake it all up in and store. Serve cool.