Spring Watermelon Salad With Citrus Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Crook2 | 1 | Servings |
INGREDIENTS
| 6 | c | Watercress, leaves and tops |
| of | ||
| stems | ||
| 4 | c | Cubed watermelon, about |
| 1/2inch | ||
| cubes seeds | ||
| removed | ||
| 1/2 | c | Chopped green onion |
| 1/2 | c | Fresh chervil leaves |
| optional | ||
| 1/4 | c | Coarsely chopped Italian |
| parsley | ||
| 1/2 | t | Sesame oil |
| 3 | T | Sesame seeds |
| 1/3 | c | Citrus Vinaigrette, recipe |
| to follow | ||
| 1/2 | c | Olive oil |
| 1/2 | c | Peanut oil |
| 3 | T | Minced shallot |
| 2 | T | Rice wine vinegar |
| 2 | T | Cider vinegar |
| 1 | T | Orange juice |
| 1 | T | Lemon juice |
| 2 | t | Coarsegrain Dijon mustard |
| 1 | t | Honey |
INSTRUCTIONS
Toss watercress, watermelon, green onion, chervil and parsley in large bowl; set aside. Heat sesame oil in small skillet; add sesame seeds. Cook over low heat, stirring, until sesame seeds just begin to darken. Remove from heat and stir; toss with watermelon mixture. Cover with plastic wrap and refrigerate until ready to serve. To serve, drizzle 1/3 cup Citrus Vinaigrette over salad; toss to coat. Serve at once. Makes 6 servings. Ingredients for Citrus Vinaigrette: Place all ingredients in container of electric blender or food processor. Cover and pulse until smooth. Store in refrigerator. Makes 1 1/2 cups. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2441
Calories From Fat: 2026
Total Fat: 234.7g
Cholesterol: 0mg
Sodium: 129.8mg
Potassium: 2732.8mg
Carbohydrates: 100.7g
Fiber: 12.2g
Sugar: 46.9g
Protein: 19.7g