My family loves to picnic and the 4th of July is the perfect excuse to pack one and celebrate! This refreshing salad is the perfect side for a picnic on a hot summer day. The flavor contrasts of the cool, sweet watermelon, peppery watercress, and tangy cheese come together to create a delicious salad.
Dice the shallot and place in a pint jar with a lid. Cover shallots with the balsamic vinegar. Allow this to soak for about 30 minutes so the shallots can mellow and the vinegar can infuse with the flavor. While the shallot marinates prepare the rest of the salad. Only use the tender stems and leaves of the watercress, discard any large stems, place in a large bowl. Top watercress with watermelon, then the cheese and nuts. Add mustard to the shallots and vinegar and whisk well, continue whisking while slowly drizzling in the olive oil. Season as desired with salt and pepper. When ready to serve drizzle the dressing over the watermelon. If you’ve packed it in a jar for your picnic, give the dressing a good shake before you pour it on.
Recipe featured in the July issue of Old City Life Magazine.
Watermelon and Watercress Salad
15 minutes
Number of servings: 8
Per Serving 154 calories
Fat 12 g
Carbs 10 g
Protein 4 g
Ingredients
Directions
Dice the shallot and place in a pint jar with a lid. Cover shallots with the balsamic vinegar. Allow this to soak for about 30 minutes so the shallots can mellow and the vinegar can infuse with the flavor. While the shallot marinates prepare the rest of the salad. Only use the tender stems and leaves of the watercress, discard any large stems, place in a large bowl. Top watercress with watermelon, then the cheese and nuts. Add mustard to the shallots and vinegar and whisk well, continue whisking while slowly drizzling in the olive oil. Season as desired with salt and pepper. When ready to serve drizzle the dressing over the watermelon. If you’ve packed it in a jar for your picnic, give the dressing a good shake before you pour it on.
