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Saturday 6-30 recipe -- something RED!

Saturday, June 30, 2012

My mission today . . . post a Spark recipe using a RED freggie. The choice today? WATERMELON! Can't think of anything that screams IT'S HOT, IT'S SUMMER more that watermelon! Enjoy.

Chef Meg's Creamy Watermelon Salad

Watermelon is a favorite summer dessert, but it makes a lovely salad, too. Here, creamy citrus dressing pairs with the sweet melon and crunchy celery. Watermelon is a favorite summer dessert, but it makes a lovely salad, too. Here, creamy citrus dressing pairs with the sweet melon and crunchy celery.

Minutes to Prepare: 15
Number of Servings: 8

Tips
Use sweet Vidala onions and fennel to change up the recipe.

Ingredients
Dressing:
1 lemon, zested and juiced (use one teaspoon)
1 lime zested and juiced (use one tablespoon)
1/2 bunch cilantro or 1 bunch parsley, leaves only, chopped
1/2 cup fat-free Greek yogurt
1/4 teaspoon black pepper

Salad:
5-6 cups seedless watermelon, cubed*
2 stalks celery, sliced
1 red onion, thinly sliced **or Vidalia onion**
1/4 teaspoon black pepper
2 tablespoons feta cheese, crumbled

* If you can find a "personal" size watermelon, that's the perfect size for this recipe.
Directions
Whisk together the dressing ingredients in a small bowl.

Toss together all the salad ingredients with the dressing. Serve chilled.

Keep the salad and dressing separate until just before serving if you make this dish ahead.

Serving Size: Makes 8 cups, one cup per serving.

This recipe is a keeper. It is refreshing and especially nice during hot weather like we're having right now!! And not difficult at all to make.

I like Feta cheese, but I could see substituting something like blue cheese in this recipe as well. Otherwise, really good as is!

Chef Meg also suggests using fennel . . . in the bulb form. I tried that (just get the bulb, dice it up like you would an onion, saving the fronds. Really good in soup. Anyway, make sure the fennel is diced just like an onion. I tend to use about 1/4 of the bulb.
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