Iron Barley Watermelon Salad Recipes

GREEK WATERMELON-BARLEY SALAD

Steps:

• In a large pot, combine barley and about 2 quarts water. Bring to a boil, reduce heat and simmer until cooked al dente, about 30 minutes. Season generously with salt and let sit for 5 minutes. Drain and cool.
• In a bowl, combine red onion, olive oil, green pepper, vinegar, capers and garlic. Add to barley and toss. Add watermelon, black-eyed peas, tomatoes, cucumber, feta, parsley and dill, and toss again. Serve cold or at room temperature as a main course or, if desired, with grilled shrimp or chicken.

RECIPE FOR BLACK BARLEY, PURSLANE, AND WATERMELON SALAD

Steps:

• 1. Bring water to a boil in a medium saucepan. Stir in black barley and reduce heat to a simmer. Cook for 35-40 minutes, until water is absorbed. Add 1 tablespoon of the olive oil, mix well, and allow to cool to room temperature.
• 2. Combine cooled barley with with watermelon, herbs, purslane, garlic, olive oil, preserved lemon rind or lemon zest, and feta cheese. Mix gently, then serve with additional crumbled feta on top for garnish, if desired.

WATERMELON SALAD

Steps:

• Prepare vinaigrette just before use. Through the feed opening of a running blender, add 1 at a time: champagne vinegar, lemon juice, chopped mint, salt and pepper. Leaving the blender running, add the oil in a slow stream. Adjust seasoning, to taste, with salt and pepper.
• Toss together arugula and onion. Fold in watermelon. Gently stir in enough of the vinaigrette to coat. Top with feta cheese. Serve with any extra dressing on the side.

WATERMELON SALAD

Steps:

• Mix first six ingredients in a deep-sided bowl. Drizzle and whisk the olive oil into the mixture to emulsify. Set aside.
• Mix the watermelon and red onion together in a large bowl.
• Pour the dressing over the melon, turning to coat all sides. Return it to the refrigerator and let the melon marinate for 20 minutes or less. NOTE: I cut my melon very small and it was best after about 5 minutes in the marinade!
• Layer the field greens on a small dinner plate.
• Place the chunks of watermelon (allowing some of the dressing to transfer to the lettuce) and the onion in the center of the greens.
• Grind pepper to taste over the salad.

WATERMELON SALAD

Steps:

• Mix first six ingredients in a deep-sided bowl. Drizzle and whisk the olive oil into the mixture to emulsify. Set aside.
• Mix the watermelon and red onion together in a large bowl.
• Pour the dressing over the melon, turning to coat all sides. Return it to the refrigerator and let the melon marinate for 20 minutes or less. NOTE: I cut my melon very small and it was best after about 5 minutes in the marinade!
• Layer the field greens on a small dinner plate.
• Place the chunks of watermelon (allowing some of the dressing to transfer to the lettuce) and the onion in the center of the greens.
• Grind pepper to taste over the salad.

SOUTHWEST WATERMELON SALAD

Steps:

• Pour canola oil in a thin stream into vinegar; whisk until blended. Season dressing with salt and pepper.
• Toss watermelon, shallots, cilantro, and dressing together in a large bowl. Arrange arugula on plates and spoon salad on; top with pepper Jack cheese.

WATERMELON SALAD WITH FRESH HERBS RECIPE BY TASTY

Steps:

• Using a sharp knife, cut off the top and bottom of the watermelon to reveal the red flesh and create flat surfaces on both sides. Stand the watermelon upright, and slice off the remaining peel so only the red core remains.
• Cut the watermelon into roughly 1-inch (2-cm) cubes and transfer to a large bowl.
• In a medium pot over high heat, bring the balsamic vinegar to a boil and reduce until roughly ¼ cup (60 ml) remains and the vinegar has thickened significantly, about 10 minutes. Remove the pot from the heat and set aside to cool.
• Arrange the watermelon cubes on a plate or place in a large bowl.
• Arrange the red onion, mint leaves, drops of balsamic reduction, basil, and thyme decoratively over the watermelon. Or, if using a bowl, toss the watermelon, onion, and herbs together, then drizzle with balsamic reduction.
• Enjoy!

SAVORY WATERMELON SALAD

Steps:

• In large serving bowl, mix lime zest, lime juice and salt with whisk until well blended. Add remaining ingredients except feta cheese. Gently toss to coat. Refrigerate about 30 minutes or until chilled.
• Gently stir in feta cheese just before serving.

GRANDMA'S CHILLED WATERMELON SALAD

Steps:

• Combine gelatin and boiling water in a medium heatproof bowl. Stir until dissolved, about 2 minutes. Add cold water and mix well. Place in the refrigerator and chill until partially set, about 1 hour
• Add watermelon, undrained pineapple, and 1 cup pecans to the gelatin and mix well. Spoon into a salad bowl. Place back in the refrigerator and chill until set, about 1 hour.
• Place cream cheese in a medium bowl. Beat using an electric mixer on high speed until light and fluffy.
• Add milk and sugar to cream cheese and continue beating until the mixture is smooth. Fold in whipped topping. Spread mixture over the gelatin and sprinkle remaining pecans on top. Chill until ready to serve.

IRON BARLEY WATERMELON SALAD

Steps:

• For dressing: Mix first six ingredients in a deep sided bowl. Drizzle and whisk the olive oil into the mixture to emulsify. Set aside. For salad: Mix the watermelon and red onion together in a large bowl. Pour the dressing over the melon, turning to coat all sides. Let the melon stand for 20 to 30 minutes. Layer the field greens on a small dinner plate. Place the chunks of watermelon and the onion in the center of the greens. Grind pepper to taste over the salad.