Watermelon Summer Salad
Servings 6
Calories 407kcal
Equipment
Ingredients
pickled onions
- 1 red onion
- ½ cup red wine vinegar
- ½ cup water
- 1 teaspoon sugar
- ½ teaspoon fine sea salt
other salad fixins
- 1 small watermelon about 3 pounds, cubed
- 3 heads romaine lettuce hearts chopped
- 8 ounces feta cheese preferably in brine
- 1 cup blueberries
- 1 bunch fresh mint leaves removed from stems and chopped
Instructions
pickled onions
- Stir together vinegar, water, sugar, and salt until dissolved. Submerge onion, cover and refrigerate for at least 30 minutes. These can be made well in advance. Covered and refrigerated, pickled onions will stay good for two weeks. Use them on everything.
the other salad fixins
- Toss chopped romaine with the chopped mint. Divide equally among four plates. Top each with a small nest of onions, watermelon cubes, blueberries, and finish with crumbled feta.Alternatively, layer ingredients (by halves or thirds) in large salad bowl.
- Drizzle with balsamic vinaigrette and serve. Add grilled chicken to make it a meal!
- This recipe makes 6 dinner salads or 12 side salads.
Nutrition
Calories: 407kcal | Carbohydrates: 74g | Protein: 14g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 34mg | Sodium: 661mg | Potassium: 1694mg | Fiber: 11g | Sugar: 54g | Vitamin A: 31731IU | Vitamin C: 77mg | Calcium: 351mg | Iron: 5mg