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Watermelon Salad

Discussion in 'Disney Recipes' started by Wendy, Feb 18, 2013.

  1. Wendy

    Wendy A hui hou kakou makuakane Staff Member Administrator

    Jun 30, 2008
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    In Neverland
    Water Melon Salad

    Serves 6​

    Balsamic Vinaigrette

    1/4 cup white balsamic vinegar
    3 tablespoons finely diced shallots
    2 tablespoons roasted garlic*
    2 tablespoons honey
    1 tablespoon fresh lemon juice
    1 cup extra virgin olive oil
    Coarse salt and freshly ground black pepper, to taste

    Pickled Onions

    1/2 cup fresh or frozen raspberries
    1 1/2 cups water
    1/4 cup sugar
    2 tablespoons grenadine syrup
    1 tablespoon salt
    1/4 pound red onions, sliced into 1/4-inch-thick rings

    Watermelon Salad

    4 cups cubed seedless watermelon
    3 cups baby arugula
    1/4 cup white balsamic vinaigrette
    Coarse salt and freshly ground black pepper, to taste
    1/4 cup pickled onion
    1/4 cup balsamic glaze*
    1/2 cup crumbled feta cheese

    For balsamic vinaigrette:
    • Combine white balsamic vinegar, shallots, garlic, honey, and lemon juice in a blender. Blend until well combined.
    • With blender running, slowly drizzle in olive oil. Blend until thickened. Season to taste with salt and pepper.

    For pickled onions:
    • If using frozen raspberries, thaw. Purée raspberries in a food processor. Pour purée through a fine-mesh sieve. Discard seeds; set puree aside.
    • Combine raspberry purée, water, sugar, grenadine, and salt in a medium saucepan over medium-high heat. Simmer 5 minutes, stirring to dissolve salt and sugar.
    • Add onions; stir to coat, then remove from heat. Set aside 20 minutes.

    For watermelon salad:
    • Divide watermelon among plates. Toss arugula with white balsamic vinaigrette in a medium bowl and lightly season with salt & pepper.
    • Top each portion of watermelon with arugula. Top each serving with 2 to 3 picked onion rings, then sprinkle with feta.
    • Drizzle with balsamic glaze.

    Cook’s Note: Balsamic glaze can be found in most supermarkets on the oil and vinegar aisle. To make your own, place 2 cups balsamic vinegar in a small saucepan over medium-high heat and simmer until reduced to 1/4 cup, about 40 minutes.

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