WATERMELON FETA FLAG SALAD
Our family celebrates the Fourth of July with a watermelon salad that resembles the flag. Here's an all-American centerpiece that's truly red, white and blue. -Jan Whitworth, Roebuck, South Carolina
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- For vinaigrette, in a small bowl, whisk the first 6 ingredients; gradually whisk in oil until blended. Stir in onion., In a large bowl, lightly toss arugula with 1/4 cup vinaigrette. Arrange evenly in a large rectangular serving dish., For stars, place blueberries over arugula at the top left corner. For stripes, arrange watermelon and cheese in alternating rows. Drizzle with remaining vinaigrette. Serve immediately.
Nutrition Facts : Calories 140 calories, Fat 10g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 256mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
WATERMELON AND FETA SALAD
This slightly sweet and savory watermelon-feta salad has cucumbers, olives and refreshing mint.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the rind off the watermelon and cut the fruit into 1-inch cubes and transfer to a large serving bowl (you should have about 6 cups total). Top with the cucumber, feta and olives. Pour the oil over top and season with a large pinch of salt and pepper. Sprinkle with mint leaves and gently stir to combine right before serving.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
WATERMELON AND FETA SALAD
A take on the Mediterranean combination of watermelon and feta, this refreshing zinger of a salad couldn't be more perfect. Unassumingly simple, the sweet melon, salty cheese and fragrant basil reach their peak when doused with white balsamic vinegar and dribbled with fruity olive oil. Rather than building tall, this salad builds wide - so use a large platter for the most dramatic presentation. Vinegared watermelon does not keep its crisp, juicy texture well, so be sure to dress it (and eat it) the moment the last basil leaf falls.
Provided by Eric Kim
Categories dinner, easy, lunch, quick, snack, weeknight, salads and dressings, appetizer, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- On a large platter, arrange the watermelon and douse with the vinegar. Season with salt.
- Arrange the feta over the watermelon and drizzle over the olive oil. Season with pepper.
- Drop the basil leaves over the watermelon and feta. Serve immediately.
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