Watermelon "Steak" Salad

  • SSE408 Posted: 07/08/13
    Worthy of a Special Occasion

    simple and delicious

  • Kaseyshealth Posted: 07/26/14
    Worthy of a Special Occasion

    We just finished eating this recipe along with Mesquite grilled chicken breasts stuffed with goat cheese and sun-dried tomatoes. I'm very torn over this recipe. The dressing recipe makes a LARGE amount! If I made it again, I would cut it down to a 1/4 of the size. It made a 16 oz container and I only used about 2 TBS to dress our salad perfectly. This is a BEAUTIFUL dish! It looks so pretty and appetizing on a plate. Taking my first bite I was impressed with the freshness of the watermelon, salty crunch of the pepitas and the smokiness of the dressing. I used micro greens and arugula. Next time I would use just baby romaine due to bitterness of the greens. I think my issue is that I couldn't eat a ton of this dish with the dressing having such a powerful presence. I think if the dressing had a lighter, fruity flavor instead of the punch of the smoky paprika it would be outstanding. I would cut the paprika in half and sub with honey vinegar or balsamic next time.

  • LataMaryFields Posted: 07/19/13
    Worthy of a Special Occasion

    Very delicious! Perfect summer food.

  • keg0406 Posted: 06/28/14
    Worthy of a Special Occasion

    Loved it - perfect summer salad! Used watercress, arugula and frisee. Tastebuds and hips are happy with this recipe!

advertisement

More From Southern Living