Watermelon Mint Salad

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My mom was the person who first introduced me to this salad. She makes some really tasty pickled onions to go with it. Sadly, I never seem to make the extra time to do those, but I think it still tastes really great even if you leave them out. Here is my version:

4 cups mixed baby greens (I love it when there's a bit of arugula mixed in there, too)

1 1/2 cups cubed watermelon

4 mint leaves- chopped up

3 TBSP feta cheese, crumbled

1/3 cup Citrus Honey Vinaigrette (recipe below)

Toss together and serve promptly. This salad is wonderful, but it will get soggy if you don't eat it right away. It's bright and refreshing. I love it during the hot summer months, and also when I'm working hard to eat healthy.

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Citrus Honey Vinaigrette

1 cup Italian dressing (I like the Olive Garden House dressing- low calorie or regular)

1 TBSP Honey

1/4 cup fresh orange juice

1/4 cup fresh lemon juice

1/8 tsp tarragon

kosher salt to taste

pinch of pepper

Whisk together and serve.

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Hillary HessComment