This recipe was featured
as part of our Menu of the Week
from Gooseberry Patch cookbook,
Summer in the Country!
Click to view all six recipes shared.
Tangy Watermelon Salad
This recipe was shared with us by Belva Conner of Hillsdale, Indiana. She writes, "I won first prize at a Ladies’ Day salad contest during our county fair. Everyone is surprised to see watermelon and onions together, but when they taste the salad they really like it, and always ask for the recipe."
14 c. watermelon, cubed
1 red onion, halved and thinly sliced
1 c. green onions, chopped
3/4 c. orange juice
5 T. red wine vinegar
2 T. plus 1-1/2 t. honey
1 T. green pepper, finely chopped
1/2 t. salt
1/4 t. pepper
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. dry mustard
3/4 c. oil
In a large bowl, combine watermelon and onions; set aside. In a small bowl, combine orange juice, vinegar, honey, green pepper and seasonings; slowly whisk in oil. Pour over watermelon mixture; toss gently. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Makes about 10 servings.
